Ingredients:
4 Swordfish Loin Steaks (7 or 8 Oz each)

For the timbale:
1 large zucchini, sliced in 1 ½ inch pieces
4 sundried tomatoes
4 slices of mozzarella
2 spoons of extra virgin olive oil

For the salmoriglio:
1/2 cup extra virgin olive oil (very green)
1/4 cup lemon juice
2 tablespoons finely chopped parsley
5 garlic cloves, minced
1 teaspoon dried oregano

Directions:

For the salmoriglio:

1. Mix the salmoriglio ingredients in a small bowl until well combined, cover with plastic wrap and let stand for at least an hour before serving.

For the timbale:

1. Season the zucchini with salt and pepper, in a hot sauté pan sear the zucchini until golden brown.
2. Once both sides are seared set aside.
3. Build a timbale with a piece of zucchini in the bottom, then a piece of sundried tomato, mozzarella and top with a piece of zucchini.
4. Brush the fish with olive oil, season with salt and pepper and place on the grill, sear each side of the steaks or to desired doneness.
5. Place the timbales in the oven until mozzarella starts to melt.
6. Stir the salmoriglio sauce, set the fish on plates and dress them with generous spoonfuls of salmoriglio.
7. Serve with the timbale.