ingredients
  • Swordfish slices 8
  • Breadcrumb 5 tablespoons
  • Grated Pecorino cheese 3 tablespoons
  • Raisins 2 tablespoons
  • Fresh parsley 1 bunch
  • Lemon 1
  • Garlic 1 clove
  • Extra virgin olive oil as much as is needed
  • Pine nuts as much as is needed
  • Bay leaves as much as is needed
  • Salt as much as is needed • 1 kcal
  • Pepper as much as is needed
Calories refers to 100 gr of product

Sicilian swordfish rolls are a tasty and aromatic marine course, very simple to prepare. Directly from the Sicilian culinary tradition – 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". They are also perfect as a dish for a out of town trip, a day at the beach or a picnic, if well preserved, cold, in a thermal bag. So let’s find out how to perfectly prepare them following our recipe.

How to prepare Sicilian swordfish rolls

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).

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).

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).

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).

Preservation

Given the use of fresh fish, it is recommended to consume the Sicilian swordfish rolls immediately after preparing them. Alternatively, you can preserve them in the refrigerator for 24 hours at most, tightly closed in an airtight container or covered with plastic wrap.