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Sicilian Swordfish Rolls (Involtini di Pesce Spada)





Yields
Serves 4 to 6




Total Time
1 hr

San Diego fisherman Giacomo Damato found his favorite swordfish recipe on OurItalianTable.com; we've adapted it here, with red chile for gusto and panko for extra crunch. The fish may seem fragile when raw, but it will firm up in the pan.

su-Sicilian Swordfish Rolls (Involtini di Pesce Spada)




Photo: Thomas J. Story

 1 1/2 pounds evenly thick swordfish steaks, in square or rectangular shapes if possible
  About 3/4 tsp. kosher salt, divided
 1 1/4 cups panko (Japanese-style bread crumbs), divided
 1 1/2 tablespoons currants
 1 1/2 tablespoons toasted pine nuts
 1 1/2 tablespoons drained bottled capers
 1 1/2 teaspoons lemon zest
 2 tablespoons finely chopped flat-leaf parsley leaves, divided
 1/4 teaspoon red chile flakes
  About 7 tbsp. extra-virgin olive oil, divided
 1 lemon, cut into thin wedges
Step 1
1

Trim skin from swordfish steaks. Slice them horizontally into thin slices (no thicker than 1/2 in.). Place each slice in a gallon-size resealable plastic bag and, using flat side of a mallet or the underside of a small skillet, pound until about 1/4 in. thick. Repeat with remaining slices. Season fish lightly with about 1/2 tsp. salt, stack on a plate, and chill.

Step 2
2

In a small bowl, combine 1/2 cup panko, the currants, pine nuts, capers, lemon zest, 1 1/2 tbsp. parsley, 1/4 tsp. salt, the chile flakes, and 3 tbsp. oil.

Step 3
3

Cut swordfish slices into pieces 3 to 4 in. wide. Set out on a work surface and brush tops with some oil, then turn slices over. Working with one slice at a time, sprinkle with 1 to 1 1/2 tbsp. panko filling. Roll up slice, tucking in sides if they're raggedy to make a neat package (some filling will fall out; don't worry about this). Skewer roll closed with toothpicks, pointing them in the same direction so the fish will be easier to turn in the pan. Repeat with remaining fish and filling.

Step 4
4

Spread remaining 3/4 cup panko on a plate. Coat each roll with panko, pressing gently so crumbs adhere.

Step 5
5

Heat 3 tbsp. oil in a nonstick frying pan over medium-high heat. Add swordfish rolls and cook, covered turning once, until nicely browned on top and bottom, about 5 minutes (it's okay if they're still a little pink on the sides; they'll continue to cook off the heat). Lift to a platter, twist and then pull out toothpicks. Season lightly with salt and sprinkle with remaining 1/2 tbsp. parsley. Serve with lemon wedges.

Step 6
6

Note: Nutritional analysis is per roll.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 309Calories from Fat 61
% Daily Value *
Total Fat 22g34%

Saturated Fat 3.7g19%
Cholesterol 41mg14%
Sodium 393mg17%
Total Carbohydrate 7.3g3%

Dietary Fiber 1.7g7%
Protein 22g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.