Involtini di Pesce Spada (Sicilian Stuffed Swordfish Rolls)
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Ingredients
- 600 g swordfish steaks
- 80 g fresh breadcrumbs
- 25 g pine nuts, toasted
- 25 g raisins
- 30 g pecorino romano, grated
- 2 garlic cloves
- 1 lemon, zested and juiced
- 30 ml olive oil
- 4 bay leaves
Nutrition (per serving)
- Calories
- 429 kcal
- Protein
- 35 g
- Carbohydrate
- 16.4 g
- of which sugars
- 5.2 g
- Fat
- 24 g
- of which saturates
- 5.5 g
- Fibre
- 2.3 g
- Salt
- 0.83 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Place the swordfish steaks between sheets of baking paper and bash gently until thin, then cut into large pieces if needed.
- 2
Mix the breadcrumbs, pine nuts, raisins, pecorino, garlic and lemon zest together with half the olive oil to make a stuffing.
- 3
Spoon the stuffing onto each piece of swordfish, roll up and secure with a cocktail stick, tucking a bay leaf against each roll.
- 4
Heat the remaining olive oil in a large frying pan over a medium-high heat and cook the rolls for 3-4 minutes on each side until golden and the fish is cooked through and opaque.
- 5
Squeeze over the lemon juice and remove the cocktail sticks and bay leaves before serving.
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