I marinated the fresh swordfish for about 2 1/2 hours, but I didn't make the sauce. Ordinarily, both my husband and I like swordfish a lot. This recipe was uninspiring and bland - my husband really disliked it. I thought it was ok at best. Definitely won't be making this again!

Reviewed On: Jul. 22, 2009

I, too, didn't roll the chicken. I used thin chicken breasts and spread freshly made walnut pesto and a couple of spoonfuls of roasted garlic-flavored over the chicken, baked it at 350 for about 15 minutes. Also, I added an ounce or so of dry white wine to the dish after it was in the over for about 10 minutes. It was liquid-y when I added the mozzarella, but the liquid had reduced when I took it out of the oven. My husband (picky) really liked this dish, and I thought it was different and worth making again.

Reviewed On: Aug. 6, 2008

Delicious and fresh-tasting! I added a little less salt and tomato, but kept the rest of the recipe intact. I will definitely make this one again.

Reviewed On: Sep. 24, 2005