Put the slices of swordfish in a shallow dish and cover with the juice of grapefruit and lemon, sprinkle with ground red pepper. Marinate for at least 15 minutes, then drain and put a dash of extra virgin olive oil, cover with plastic wrap and let rest in the refrigerator for about ten minutes.
Meanwhile, cut the zucchini into julienne, flour (remove excess flour) and fry them so that they are golden and crisp. Once fried salt them.
Take the slices of swordfish from the refrigerator, place the fried zucchini on each slice and roll them. Close the roll with a bit of fresh chives. Arrange on a platter and drizzle with a little oil.

This dish is a free interpretation of the very classic fish and chips that I eat often at the home of Mrs. Marple alias Rebecca, the most Roman Londoner and curious (hence the nickname) that I have ever encountered! ... Reby as you see I have published your fish and chips in perfect Italian style!

The swordfish is a fish on average fat (contains on average 4% fat), the thread is very thin as that of the tuna, and the fat is concentrated in the belly. Since omega-3s are mostly present in the fatty parts of the swordfish can not be considered a good source of these essential fats, unless you decide to eat the fat, however, difficult to find.