The Sicilian-style swordfish rolls are a quick, light, and truly tasty main course.
Their filling, featuring a mince of raisins and capers, evokes typical Mediterranean aromas and gives an extra touch to this type of fish, which is already very good on its own.
Great to serve at a lunch or dinner with guests, you can prepare these rolls in advance and put them in the oven at the last moment, enjoying them hot in all their goodness.
A simple dish in its execution, but with a sure visual impact.
Serving them alongside saffron potato quenelle, you will have a second course worthy of a restaurant.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Energy 429.99 (Kcal)
- Carbohydrates 20.86 (g) of which sugars 13.66 (g)
- Proteins 42.42 (g)
- Fat 19.01 (g) of which saturated 4.04 (g)of which unsaturated 8.66 (g)
- Fibers 2.35 (g)
- Sodium 555.25 (mg)
Indicative values for a portion of 255 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 14 oz swordfish (about 5 slices, can be frozen)
- 1 cup cups cherry tomatoes
- 2 tbsp tablespoons raisins
- 2 tsp teaspoons capers
- 1/3 cup cups scallions
- 1/4 cup cups breadcrumbs
- to taste extra virgin olive oil
- to taste salt
Tools
- Kitchen twine
- Baking sheet oven safe
Preparation
To make the swordfish rolls, first soak the raisins in half a glass of warm water.
Rinse the capers and pat them dry with a paper towel.
Then, clean the cherry tomatoes by removing the skin and seeds and chopping them into pieces. Season with oil and a little fine salt.
Toast the breadcrumbs in a small pan until they are golden brown.
On a cutting board, slice the scallions into rings with a vegetable knife and spread them over the base of the non-stick baking dish (or lined with parchment paper).
On the same board, chop the capers and raisins together, not too finely.
Sprinkle a little toasted breadcrumbs on the inside of the swordfish slice, add a handful of chopped capers and raisins, and finally a pinch of tomatoes.
Set aside some toasted breadcrumbs and tomatoes to add on top later.
Close the roll by rolling the swordfish slice over itself and tying it with kitchen twine, without tightening too much.
You will need about 27 inches of twine per roll if you close them as I did.
Place the rolls in the baking dish on top of the scallions, add the reserved tomato cubes on the surface and between the rolls, lightly salt and sprinkle everything with the remaining breadcrumbs and a drizzle of oil.
Bake in a static oven at 392°F for about 15 minutes.
Adjust according to your oven until the fish is cooked and the surface is golden brown.
The Sicilian-style swordfish rolls are now ready.
Serve hot, drizzling with raw oil.
They pair wonderfully with saffron potato quenelle.
Storage
They keep well sealed in the fridge for a day, but to enjoy them at their best, it is preferable to consume them freshly made.
They keep well sealed in the fridge for a day, but to enjoy them at their best, it is preferable to consume them freshly made.
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