Can I prepare these rolls ahead of time?
Yes, you can assemble the rolls up to 4 hours in advance and keep them refrigerated until ready to bake.
LUNCH
Sicilian Swordfish Rolls with Pine Nuts and Raisins
These Sicilian swordfish rolls, known as Involtini di Pesce Spada, are a delightful and flavorful lunch option. Thin slices of swordfish are filled with a savory mixture of breadcrumbs, pine nuts, raisins, and herbs, then baked to perfection. It's a taste of the Mediterranean that's both elegant and satisfying.
HOW TO MAKE IT
Let's cook.
01
Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
02
In a medium bowl, combine the breadcrumbs, pine nuts, golden raisins, chopped parsley, minced garlic, 1 tablespoon of olive oil, salt, and black pepper. Mix well until thoroughly combined.
03
Lay out the swordfish slices on a clean surface. Place about 1-2 tablespoons of the breadcrumb mixture onto one end of each swordfish slice.
04
Carefully roll up each swordfish slice, starting from the end with the filling. Secure each roll with a toothpick if needed.
05
Arrange the swordfish rolls in the prepared baking dish. Drizzle the remaining 1 tablespoon of olive oil over the rolls.
06
Bake for 15 minutes, or until the swordfish is opaque and cooked through. The internal temperature should reach 145°F (63°C).
About This Recipe
These Sicilian swordfish rolls, known as Involtini di Pesce Spada, are a delightful and flavorful lunch option. Thin slices of swordfish are filled with a savory mixture of breadcrumbs, pine nuts, raisins, and herbs, then baked to perfection. It's a taste of the Mediterranean that's both elegant and satisfying.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, add a pinch of red pepper flakes to the breadcrumb mixture. Soaking the raisins in warm water for 10 minutes before adding them to the mixture will make them plumper and more tender.
Easy Substitutions
If swordfish is unavailable, you can use thin slices of tuna or even firm white fish like cod or halibut. Almonds can replace pine nuts, and dried cranberries can be used instead of raisins.
Storage & Reheating
Store leftover swordfish rolls in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 300°F (150°C) for 5-7 minutes, or until warmed through, to prevent drying out.
Serving Suggestions
Serve these swordfish rolls with a fresh green salad dressed with a lemon vinaigrette, a side of roasted asparagus, or a light couscous salad. They also pair wonderfully with a simple tomato and basil pasta.
Common Mistakes
Overcooking the swordfish is a common mistake, leading to dry and tough rolls. Bake only until the fish is opaque. Not seasoning the breadcrumb mixture adequately can result in bland rolls; ensure you taste and adjust the seasoning. Overfilling the rolls can make them difficult to roll and prone to falling apart during baking.
Frequently Asked Questions
What if I don't have toothpicks?
You can try to secure the rolls with kitchen twine, or simply arrange them snugly in the baking dish so they hold their shape.
Can I pan-fry these instead of baking?
While baking is traditional, you can pan-fry them over medium heat for 3-4 minutes per side until cooked through and golden brown.
MORE TO KNOW
The key to successful swordfish rolls is to ensure the swordfish is sliced thinly enough to roll easily without tearing. If your fishmonger can't slice it for you, partially freezing the fillet for about 15-20 minutes can make it easier to slice thinly at home. The combination of sweet raisins and savory pine nuts is a classic Sicilian pairing that adds depth and complexity to the dish.
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