Sicilian swordfish rolls: the recipe for a simple and delicious marine course
Sicilian swordfish rolls, or involtini di pesce spada, are a tasty and aromatic seafood main dish recipe that's very easy to make. Directly from the Sicilian culinary tradition, it's made of citrus scents, sweet contrasts and breadcrumb finishes. These rolls perfectly present the classic flavors of Sicily for a result that could be nothing more than "Sicilian".
Enjoy this delicious main dish warm or cold together with a green salad or a traditional caponata. So let’s find out how to perfectly make them following our step-by-step recipe.
Tips
Make thin swordfish slices of about 1/2 cm thick to prevent them from breaking as you make the rolls.
You can enrich the recipe with your favorite herbs such as fresh mint or basil.
You can substitute lemon zest for orange zest.
For a crunchier filling, add almonds or walnuts.
If you don't have breadcrumbs on hand, you can grate bread crust on your own or use panko.
How to store Swordfish Rolls
It is best to enjoy the Sicilian swordfish rolls immediately. Alternatively, you can store them in the refrigerator for 24 hours, tightly closed in an airtight container or covered with plastic wrap.
How to make Sicilian swordfish rolls
Peel the garlic and finely chop it along with the parsley 1.
Peel the garlic and finely chop it along with the parsley 1.
Collect the breadcrumb on a plate together with the grated pecorino cheese, a sprinkle of pepper, a pinch of salt, the chopped parsley and garlic. Finally add the grated lemon peel 2.
Collect the breadcrumb on a plate together with the grated pecorino cheese, a sprinkle of pepper, a pinch of salt, the chopped parsley and garlic. Finally add the grated lemon peel 2.
Add the soaked and squeezed raisins, along with a handful of pine nuts 3. Mix and set aside.
Add the soaked and squeezed raisins, along with a handful of pine nuts 3. Mix and set aside.
Spread the slices of swordfish and sprinkle each one with a bit of filling. Then season with oil 4.
Spread the slices of swordfish and sprinkle each one with a bit of filling. Then season with oil 4.
Roll each slice tightly on itself 5 and close it with a toothpick.
Roll each slice tightly on itself 5 and close it with a toothpick.
Grease the bottom of an appropriately sized baking pan and place thin slices of lemon on the bottom. Then arrange the rolls side by side 6.
Grease the bottom of an appropriately sized baking pan and place thin slices of lemon on the bottom. Then arrange the rolls side by side 6.
Spread the remaining filling on the rolls and place a few bay leaves between one roll and another. Season with some oil 7.
Spread the remaining filling on the rolls and place a few bay leaves between one roll and another. Season with some oil 7.
Bake in a preheated static oven at 190 degrees C for 15-20 minutes, monitoring the browning level. Then take out of the oven and serve the hot rolls 8.
Bake in a preheated static oven at 190 degrees C for 15-20 minutes, monitoring the browning level. Then take out of the oven and serve the hot rolls 8.
