Shrimp-Stuffed Swordfish Rolls · Faith Middleton's Food Schmooze

Ingredients

• 2 tablespoons olive oil (plus more for the baking dish)
• 1 3/4 cups breadcrumbs (fresh)
• 1/4 pound shrimp (small (about 40 per pound) peeled, deveined, and chopped)
• 2 ounces swordfish (skinless, minced)
• 1 plum tomato (small, finely chopped)
• 3 tabelspoons lemon juice (fresh)
• 2 tablespoons flat-leaf parsley (minced, fresh)
• 1 teaspoon garlic (minced)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper (freshly ground)
• 8 2-ounce swordfish fillets (skinless, each no more than 1/4 inch thick )
• 2 plum tomatoes (small, cut into 1/4 inch thick rounds)
• 1/4 cup breadcrumbs (fresh)
• 4 tablespoons olive oil
• basil leaves (torn fresh, for garnish)