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Involtini di pesce spada
Swordfish rolls
Involtini di pesce spada: Messina's swordfish rolls with breadcrumbs, pine nuts and raisins
Swordfish has been hunted in the Strait of Messina for centuries, and in early summer, when the boats with their tall lookout towers are out, the city's cooks roll thin slices around a filling of toasted breadcrumbs, pine nuts, raisins, lemon and parsley. Threaded onto skewers with bay leaves and onion, they are grilled or baked until just opaque, sweet-salty and fragrant. Serve with lemon wedges and a fennel and orange salad. Swordfish is high in mercury, so pregnant women and young children should limit how often they eat it; thin slices of tuna loin work too. Chef's tip: ask the fishmonger to slice the swordfish as thinly as possible, then pound it gently between sheets of cling film to 3 mm.
- Total time
- 55 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the filling
- 5 tbsp olive oil
- 2 ⅞ oz dried breadcrumbs
- ⅞ oz pine nuts
- ⅞ oz raisinssoaked in warm water for 10 minutes
- 3 tbsp flat-leaf parsleychopped
- 1 lemonzest and juice
- 1 garlic clovefinely chopped
- ½ tsp salt
For the rolls
- 1 ⅓ lb swordfishin 12 very thin slices, about 50 g each
- 1 red onioncut into wedges and separated into petals
- 12 bay leaves
To serve
- 4 lemon wedges (optional)
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Method
0/8 doneStep 1: Heat 2 tbsp olive oil in a frying pan over a medium heat and toast 2 ⅞ oz dried breadcrumbs, stirring all the time, until golden and smelling nutty. Tip into a bowl.
4 minStep 2: Stir in ⅞ oz pine nuts, drained ⅞ oz raisins, 3 tbsp flat-leaf parsley, the zest from 1 lemon, 1 garlic clove and ½ tsp salt, then 1 tablespoon of the lemon juice and 1 more tablespoon of 1 tbsp olive oil so the crumbs just hold together when squeezed.
Step 3: Lay each slice of 1 ⅓ lb swordfish between two sheets of cling film and pound gently until about 3 mm thick. Trim any ragged edges, chop the trimmings and add them to the filling.
Step 4: Put a heaped teaspoon of filling at one end of each slice, fold in the sides and roll up tightly. Don't overfill: that's the usual reason the rolls split open and the filling falls out on the grill.
Step 5: Thread onto two parallel skewers, alternating rolls with a piece of 1 red onion and a 12 bay leaves leaf, so they lie flat and can be turned.
Step 6: Brush the rolls with the rest of 2 tbsp olive oil and roll them in any leftover crumbs. Keep covered in the fridge if not cooking straight away.
Step 7: Cook on a hot grill pan or under a hot grill, or bake at 400°F (350°F fan), turning once, until the fish is opaque all the way through and flakes easily when pressed.
10 minStep 8: Squeeze over the remaining lemon juice and serve with lemon wedges.
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 32 g
- Carbs
- 22 g
- Fat
- 23 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does involtini di pesce spada take?
- About 55 minutes in total: 40 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of dried breadcrumbs?
- Crushed crackers or cornflakes, same amount.
- What can I use instead of flat-leaf parsley?
- Curly parsley or coriander, same amount.
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