Sage and onion stuffed Swordfish mini roasts with sweet potato chips

This is one of my favourite Swordfish recipes. I love to make stuffed Swordfish mini roasts for dinner at least once a fortnight. If you don’t like Swordfish, you can substitute chicken instead of Swordfish.

Place the 8 pieces of Swordfish meat onto a flat surface and lightly tenderize with a meat mallet.

In a small bowl, chop the onion, sage and garlic and place it into the bowl. Add the egg; fresh bread crumbs, all spice and lemon juice. Mix well in the bowl then place onto the top of each Swordfish.

Roll the Swordfish up tightly then tie the butchers twine around the Swordfish mini roasts. Place the Swordfish mini roasts on a greased oven tray and basted the Swordfish with the honey. Bake in the oven on 375F for 20 minutes.

Make the sweet potato chips by peeling the sweet potato and cutting the sweet potato into thin strips. Place the thin sweet potato strips in a shallow frying pan half filled with vegetable oil. Fry the sweet potato until the sweet potato becomes golden brown.

Place the sweet potato chips on the side of your serving plate. Cut the butchers twine off the Swordfish mini roasts and serve whole.

8 by 8 ounces Swordfish

2 tablespoons chopped sage

1 large onion

1 clove garlic

1 egg

1 tablespoon honey

1 cup fresh breadcrumbs

¼ teaspoon all spice

1 teaspoon lemon juice

8 pieces butchers twine or rope

2 large sweet potato

1 tablespoons olive oil

Salt and cracked pepper

Time to make 50 minutes Serves 4