1 ½ lbs. Swordfish Loin (5" diameter)
1 oz. Melted Butter
1 Shallot - sliced thin
1 lg. Leek - (white part) split, sliced thin, & soaked in cold water, then drained-dry
4 oz Pinot Grigio Wine
4 1g. Fresh Basil Leaves - sliced into thin strips
8 oz. Mozzarella (whole milk) - freshly grated
pinch salt & freshly ground pepper to taste
1oz. Toasted Pine Nuts

Slice Swordfish into very thin (1/8 inch) slices -this is easier to do when the fish is very cold, even slightly frozen.

Sauté shallot in butter till golden brown, then add leeks and sweat for 3 minutes covered.

Add Pinot Grigio and allow wine to reduce by ¾

Place warm mixture into a bowl and add basil, mozzarella, pine nuts, salt & pepper

Blend together with your hand s until the cheese begins to melt, slightly binding the mixture together

Lay swordfish slices on flat work surface and place a heaping spoon of cheese/leek mixture onto center of each one.

Gently fold sides over each other first, then top & bottom forming a small, square package

Baste
1oz. Capers - smashed with a knife
4oz butter - melted & cooled to room temp
1 Orange - grated zest

Skewers
4 skewers

2 small lemons - sliced ¼ inch thick
4 small firm tomatoes -sliced 3/8 inch thick

Beginning with the tomato, skewer tomato, lemon and a swordfish package, repeating until skewer is full ending with a tomato end.

Brush the skewers down with the "baste".

Place on a baking pan in a 375 ° oven for about 20- 25 minutes,

Raise temperature to 500 ° for last 3 minutes to finish.