Entree: Italy – Sicily – Involtini di Pesce Spada (Rolled swordfish fillets stuffed with a savory breadcrumb-herb filling and cooked until tender)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Total 40 min

Ingredients

- 8 thin swordfish slices, approx. 3 oz (85 g) each
- 3/4 cup (75 g) fresh breadcrumbs
- 2 tbsp (30 ml) extra-virgin olive oil, plus 2 tbsp (30 ml) for finishing
- 2 tbsp (30 g) pine nuts, toasted
- 2 tbsp (20 g) golden raisins, soaked in warm water and drained
- 2 tbsp (30 g) capers, drained and rinsed
- 1/4 cup (15 g) finely chopped fresh flat-leaf parsley
- 2 cloves garlic, minced
- 1/4 cup (25 g) grated Pecorino Romano or Parmigiano-Reggiano
- Zest of 1 lemon
- 1/4 tsp (1 g) red pepper flakes (optional)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/2 cup (120 ml) dry white wine
- 1 cup (150 g) cherry tomatoes, halved
- 2 tbsp (30 ml) tomato passata or strained tomato (optional for a light sauce)
- Toothpicks for securing rolls

Instructions

1. In a bowl combine breadcrumbs, toasted pine nuts, soaked raisins (squeezed dry), capers, parsley, minced garlic, grated cheese, lemon zest, red pepper flakes, 1 tbsp (15 ml) olive oil, 1/2 tsp (2.5 g) salt and 1/4 tsp (1 g) pepper. Mix until a moist, easily spreadable stuffing forms.
2. Lay a swordfish slice flat on a work surface, season with a pinch of salt and pepper, place about 1–2 tbsp (15–30 g) of the breadcrumb mixture near one short end, and roll tightly away from the filling; secure with a toothpick. Repeat with remaining slices.
3. Heat 2 tbsp (30 ml) olive oil in a large ovenproof skillet over medium-high heat. Add the involtini seam-side down and brown on all sides, about 2 minutes per side, taking care not to overcook the fish.
4. Remove the rolls briefly, lower heat to medium, add the cherry tomatoes and passata if using, sauté 1 minute, then pour in the white wine and scrape any browned bits from the pan. Return the involtini to the pan, spoon some sauce over them.
5. Cover and simmer gently on the stovetop for 6–8 minutes until the swordfish is cooked through (opaque and just firm) or transfer the skillet to a preheated 375°F (190°C) oven for 6–8 minutes.
6. Transfer to a platter, discard toothpicks, spoon pan sauce and tomatoes over the rolls, and finish with a sprinkle of chopped parsley and a squeeze of fresh lemon. Serve hot with crusty bread or simple roasted potatoes.