Stuffed Swordfish Rolls (Involtini di Pesce Spada) | Williams Sonoma

Ingredients

• 1/2 cup seeded and chopped tomato
• 1/2 cup fresh bread crumbs
• 2 Tbs. capers, chopped
• 1 large garlic clove, finely chopped
• 1/2 Tbs. dried oregano
• Salt and freshly ground pepper, to taste
• 4 Tbs. olive oil
• 4 thin swordfish steaks, about 1 lb. total, skinned
• 2 Tbs. fresh lemon juice
• Lemon slices for serving