Involtini di Pesce Spada
Thin slices of swordfish wrapped around a savoury breadcrumb, pine nut, and raisin stuffing, skewered between fragrant bay leaves.
- Prep
- 25 min
- Cook
- 10 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •Wooden or metal skewers
- •Shallow frying pan
- •Cast-iron grill pan or baking tray
- •Mixing bowl
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 18 g
- carbs
- 22 g
- fibre
- 2 g
- protein
- 32 g
- calories
- 380 kcal
Instructions
- 1
Soak wooden skewers in cold water for 20 minutes to prevent scorching during cooking.
- 2
Place the swordfish slices between two sheets of baking paper and flatten very gently with a rolling pin.
- 3
Toast the breadcrumbs in a dry pan over medium heat for two minutes until golden and fragrant.
- 4
Transfer the toasted breadcrumbs to a mixing bowl with the grated cheese, drained raisins, pine nuts, and chopped parsley.
- 5
Stir in the lemon zest, olive oil, salt, and black pepper until the stuffing holds together slightly when squeezed.
- 6
Lay the swordfish slices flat on a board and divide the breadcrumb mixture evenly along the centre of each.
- 7
Roll each fish slice tightly around the stuffing to form neat, compact cylinders.
- 8
Thread the rolls onto skewers, placing a bay leaf and an onion square between each roll.
- 9
Brush the assembled skewers lightly with olive oil and dust them with any leftover seasoned breadcrumbs.
- 10
Heat a ridged grill pan over high heat until smoking hot.
- 11
Grill the skewers for three minutes on each side until the fish is opaque and lightly charred.
Chef's tips
Ask your fishmonger to slice the swordfish as thin as carpaccio so it rolls easily without tearing. Do not overcook the rolls, as swordfish dries out rapidly once it passes medium doneness. If fresh bay leaves are stiff, briefly soak them in warm water to keep them from snapping on the skewers.
Ingredient substitutions
- caciocavallo cheese → Pecorino Siciliano or Parmigiano Reggiano
- raisins → rinsed salted capers for a purely savoury flavour profile
Storage
Store leftover skewers in an airtight container in the refrigerator for up to two days.
Reheating
Reheat gently in an oven preheated to 160 degrees C for six minutes until warmed through.
Common mistakes to avoid
- •Slicing the swordfish too thickly, which causes the rolls to split and unwrap during grilling.
- •Overcooking the skewers, which ruins the naturally tender texture of the swordfish.
- •Omitting the bay leaves, which provide an essential aromatic woodiness to the fish.
Serving suggestions
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