Involtini di Pesce Spada (Sicilian Swordfish Rolls)
Sicilians are well known for their passion, skill and the variety of ways they prepare fish. We in Australia are told we need to increase the amount of fish in our diet.
Test this recipe which has been handed down through mother to daughters for several generations for yourself. Not so sure about swordfish... substitute with the catch of the day.
Approx 500gm of swordfish
1 1/2 cups of breadcrumbs, toasted
3 tablespoons currants or small raisins
3 tablespoons of pine nuts, toasted
3 tablespoons of baby capers
Zest from 1 lemon
2 tablespoons (or more) of extra virgin olive oil
Salt and freshly ground black pepper
Extra lemon to serve on the side
1. Preheat the grill. Slice the swordfish into thin slices crosswise. (Your fishmonger may be willing to slice for you). Using a mallet, lightly pound the slices to thin them a bit.
2. In a small bowl, combine 1 cup of the breadcrumbs, currants, pine nuts, capers and zest. Mix in 2 tablespoons of olive oil. Mix well. If too dry, add a little extra olive oil. (The oil should help moisten the crumbs and allow them to stick together slightly.) Season with salt and pepper.
3. Spoon filling down the center of each swordfish slice and roll up. Secure the roll with toothpicks to hold together.
4. Brush (or spray) each roll with a light coating of olive oil. Roll in the remaining breadcrumbs.
5. Brush grill with olive oil so the rolls do not stick. Grill the swordfish rolls for a few minutes until cooked through – about 5 minutes.
6. Serve with lots of extra lemon.
7. Buon appetito!