Involtini di Pesce Spada (Sicilian Swordfish Rolls)

Name: Involtini di Pesce Spada (Sicilian Swordfish Rolls)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Southern Italian
Ingredients: 24 oz swordfish steaks; 1 cup fresh breadcrumbs; 2 tbsp pine nuts; 2 tbsp capers; 2 tbsp raisins; 1 cup flat-leaf parsley; 0.25 cup Pecorino Romano; 1 tsp lemon zest; 1 clove garlic; 2 tbsp extra-virgin olive oil; 1 tsp red pepper flakes; 0.5 tsp kosher salt; 0.5 tsp black pepper; 8 piece wooden toothpicks; 14 oz cherry tomatoes; 0.25 cup dry white wine; 2 tbsp extra-virgin olive oil; 1 lemon lemon

Thin swordfish steaks rolled around a savory Sicilian filling of breadcrumbs, pine nuts, capers and pecorino — a high-protein, Mediterranian main course that grills or pan-sears quickly and pairs well with a simple tomato pan-sauce.

40 min

start to finish

20 min

hands on

Some skill

difficulty

servings

4 servings

Ingredients

24 oz swordfish steaksabout 4 steaks, ~6 oz (170 g) each; ask fishmonger to slice thinly if possible
1 tsp red pepper flakesoptional
½ tsp kosher saltadjust to taste
½ tsp black pepperfreshly ground
8 piece wooden toothpickssoaked 5 minutes in water to avoid burning
1 lemon lemoncut into wedges to serve

For the filling

1 cup fresh breadcrumbsfrom day-old bread or store-bought
2 tbsp pine nutslightly toasted
2 tbsp capersrinsed and chopped
2 tbsp raisinsor currants
1 cup flat-leaf parsleyfinely chopped
¼ cup Pecorino Romanofinely grated
1 tsp lemon zestfrom 1 lemon
1 clove garlicminced
2 tbsp extra-virgin olive oilplus more for cooking

For the quick pan-sauce (optional)

14 oz cherry tomatoeshalved; optional but authentic
¼ cup dry white wineor low-sodium fish or vegetable stock

To finish

2 tbsp extra-virgin olive oilfor pan and drizzling

Contains fish, gluten, dairy, tree-nut. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Roughly, per serving

520 kcal42g protein18g carbs30g fat

An estimate, not a lab analysis.

Method

Toast the pine nuts in a dry skillet over medium heat, stirring, until golden and fragrant.
Watch them closely — they burn fast.
In the same skillet add 1 tablespoon olive oil and briefly sauté the minced garlic until soft but not brown (about 30 seconds).
Remove skillet from heat and stir in the breadcrumbs, toasted pine nuts, chopped capers, raisins, chopped parsley, grated pecorino, lemon zest, red pepper flakes, and 1 tablespoon olive oil. Season with 1/4 tsp salt and 1/4 tsp pepper and mix to a moist, cohesive filling.
If filling feels dry, add another teaspoon of olive oil; it should hold together when pressed.
Pat the swordfish steaks dry and, if they are thicker than 1/2 inch, place between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin to about 1/3 inch thick.
Season both sides of each swordfish slice with the remaining salt and pepper.
Divide the filling into four portions, place one portion near the narrow end of each swordfish slice, then roll up tightly and secure with two toothpicks each.
Keep rolls snug so they hold together during cooking.
Heat a large skillet (preferably cast-iron) over medium-high heat and add 1 tablespoon olive oil. When shimmering, add the swordfish rolls seam-side down and sear until golden, about 3 minutes.
Turn the rolls to brown the other sides, searing for another 3 minutes.
If using the pan-sauce: push the rolls to one side of the skillet, add the halved cherry tomatoes and a splash of white wine (or stock). Scrape browned bits, then cover and simmer gently until the fish is cooked through (internal temp ~140°F) and tomatoes have softened.
If you prefer, instead of finishing in the pan you can transfer the skillet to a 400°F (200°C) oven for 6–8 minutes.
Remove toothpicks, transfer the swordfish rolls to plates, spoon the tomatoes and pan juices over each, and finish with a drizzle of olive oil and lemon wedges.
Let rest 2–3 minutes before serving.

Worth knowing

Ask the fishmonger to slice the swordfish thinly for involtini if you don't want to pound at home.
Make the filling ahead and refrigerate up to 24 hours — bring to room temperature before rolling for easier handling.
To make this gluten-free, substitute gluten-free breadcrumbs; to omit dairy, replace pecorino with 2 tbsp nutritional yeast (note: this changes allergen list).

Make it yours

Cooking without dairy, without an oven, for someone who won't touch chilli, or for six instead of four? Have the recipe rewritten around it — quantities, steps and all.

PescatarianHigh protein

More Southern Italian cooking

An original Restaurant Pro recipe — our own composition in the idiom of Southern Italian cooking, not any restaurant's recipe. Written to be pescatarian as listed.