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Involtini di Pesce Spada – Swordfish Roll-Ups with Pine Nuts and Currants
Servings Prep Time
2-3servings 20minutes
Cook Time
20minutes
Servings Prep Time
2-3servings 20minutes
Cook Time
20minutes
Ingredients
  • 3/4cup olive oil
  • 1small onionchopped
  • 1 lemonhalf juiced, half sliced
  • 1 Orangehalf juiced, half sliced
  • 1tbsp currants
  • 1tbsp pine nuts
  • 1/3cup fresh mintchopped
  • sea saltto taste
  • black pepperto taste
  • 1pound swordfishabout 5 thin 1/3 inch cuts
  • 12 bay leaves
  • 2 3/4cup breadcrumbsunseasoned
Instructions
  1. Preheat oven to 350 degrees.
  2. Drizzel the bottom of a medium sized baking dish with 1/2 cup of the olive oil.
  3. Combine the 1/4 cup of the olive oil and onion in a skillet and cook over midium-high until soft, about 3-5 minutes.
  4. Stir in 3/4 cup breadcrumbs into the onions and toast slightly.
  5. Remove the skillet from heat and stir in the lemon and orange juices, currants, pine nuts, and mint. Season with salt and pepper to taste.
  6. Lay a piece of swordfish down and put a heaping scoop of the breadcrumb filling towards on edge. Roll the fish around the mixture. Repeat with the remaining swordfish.
  7. Pour the remaining olive oil in a large plate. Put the remaining breadcrumbs on a large plate.
  8. One by one, roll each swordfish roll in the olive oil and then in the breadcrumbs. Place each roll in the baking dish.
  9. Tuck the bay leaves, orange slides, and lemon slices around each roll-up.
  10. Bake for 20 minutes, or until the fish is cooked through.
Recipe Notes

Tips:

  • When rolling the fish, I secured each roll-up with a toothpick until I was ready to re-roll in olive oil/breadcrumbs and place int he baking dish.
  • I had a lot of breadcrumb mixture leftover, so I just scooped it on the plate to eat with the fish.
  • As mentioned above, I would try marinating the fish first.

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