Swordfish rolls stuffed with a Mediterranean mixture of breadcrumbs, pine nuts, raisins, capers, and parsley, grilled to perfection. A simple, faithful Sicilian classic.
Ingredients
- 800 g thinly sliced swordfish (4 slices of about 200 g each, 0.5 cm thick)
- 100 g fine breadcrumbs (preferably from stale bread)
- 40 g pine nuts
- 40 g raisins (golden or Smyrna)
- 30 g salt-cured capers (rinsed and drained)
- 1 bunch fresh parsley (preferably flat-leaf)
- 2 cloves garlic
- 4 tbsp extra-virgin olive oil
- to taste fine salt
- to taste freshly ground black pepper
- 1 piece unwaxed lemon
Method
- Prepare the filling: in a small bowl, soak the raisins in warm water for 10 minutes. Meanwhile, finely chop the parsley (reserve a few leaves for garnish) and the garlic. Roughly chop the rinsed capers.
- In a nonstick skillet over medium heat, toast the pine nuts in a dry pan for 2-3 minutes, stirring, until lightly golden and fragrant with a nutty aroma. Transfer them to a bowl and let them cool slightly.
- Drain the raisins and add them to the pine nuts. Add the breadcrumbs, chopped parsley, chopped garlic, chopped capers, 2 tablespoons of olive oil, and a pinch of salt and pepper. Mix with a fork until you have a cohesive, slightly moist filling (if it is too dry, add a drizzle of oil).
- Prepare the swordfish slices: lay them flat on a work surface. If they are too thick, gently flatten them between two sheets of parchment paper with the flat side of a knife or a rolling pin to obtain an even thickness of about 0.5 cm. Season both sides with salt and pepper.
- Fill and roll: place a generous tablespoon of filling in the center of each swordfish slice, forming a log across the width. Fold the two sides inward (to keep the filling from escaping), then roll firmly into a small cylinder. Secure each involtino with two wooden toothpicks (soaked beforehand for 10 minutes in cold water to prevent them from burning).
- Preheat a grill (charcoal barbecue or cast-iron grill) over medium-high heat (about 200 °C). Brush the involtini with olive oil.
- Grill the involtini: place them on the hot grill. Cook for 3 to 4 minutes per side, without moving them, until the breadcrumbs are well browned and the fish is cooked through (the flesh turns opaque and flakes slightly). Turn them carefully with a spatula. The total cooking time is about 8 minutes.
- During cooking, cut the lemon into wedges.
- Serve immediately: arrange two involtini per plate, remove the toothpicks, scatter with a few fresh parsley leaves, and serve with lemon wedges. Drizzle with raw olive oil if desired.
Nutrition
Per serving
- Energy
- 629.8 kcal
- Protein
- 45.35 g
- Carbohydrate
- 30.75 g
- Fat
- 35.98 g
- Fibre
- 2.99 g
- Calcium
- 36.22 mg
- Iron
- 2.08 mg
- Magnesium
- 97.23 mg
