Stuffed Swordfish Rolls

Ingredients

• 30 ml (2 tbsp) shallots, chopped
• 60 ml (4 tbsp) extra-virgin olive oil
• 4 green olives, pitted and minced
• 15 ml (1 tbsp) fresh thyme
• 4 shrimp, minced
• 1 garlic clove, minced
• 45 ml (3 tbsp) bread crumbs
• 120 g (1 cup) Mozzarella, grated
• 45 ml (3 tbsp) small capers
• 4 swordfish fillets 1 cm (1/2 in.) thick
• Extra-virgin olive oil, to taste
• 1 lemon, juice only
• 15 ml (1 tbsp) fresh oregano, chopped