Sword Fish Rolls: The Winter Variation with Fennel and Turmeric
Sword fish rolls are an evergreen classic: succulent, flavorful and always appreciated. While in summer I love stuffing them with sweet cherry tomatoes, pine nuts and raisins, winter pushes me to experiment with other combinations. Here is a new one, perfect for respecting the seasons without giving up flavor and, I confess, it exceeded all my expectations!
The Secret of the Filling: Fennel and Turmeric
A novel filling that contrasts the Sicilian saltiness of the swordfish with the aromatic sweetness of roasted fennel will win you over! Turmeric then gives that exotic golden touch that makes the dish visually stunning. A simple and quick recipe, ideal for those seeking a refined yet healthy fish main course.
Forget the usual breading: this version is a true explosion of flavors that respects the seasonal cycle. Prepare them for a special dinner or to surprise the family with a new, refined taste!
CURIOSITY: Did you know that one of turmeric’s most surprising properties is its anti-cancer effect? For lovers of natural remedies, turmeric works excellently as an anti-inflammatory, antiseptic and pain reliever, being one of the most powerful natural remedies against joint pain and flu. For this purpose, see the preparation of Golden milk.
Here are other fish recipes you might be interested in:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 40 Minutes
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
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- 8 slices swordfish (thinly sliced)
- 1 fennel (large)
- 2/3 cup breadcrumbs
- 1.5 oz provola (cut into cubes)
- 2 tbsp capers in salt
- 6 black olives
- 1 bunch parsley
- to taste dried chives
- 1 teaspoon ground turmeric
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper
Tools
- Paper towels
Preparation
From your trusted fishmonger, ask for very thin slices of swordfish for rolls (about 3-4 mm, roughly 1/8 inch), then rinse them under running water and pat them dry with kitchen paper towels.
Wash and clean the fennel, removing the tougher outer leaves, then slice it not too thickly and arrange it on a baking tray lined with parchment paper. Season with a pinch of salt, black pepper, a drizzle of olive oil and dried chives.
Roast in the oven at 374°F for 30 minutes. Meanwhile, prepare the filling: in a bowl combine the seasoned breadcrumbs, the pitted olives sliced, the capers rinsed to remove excess salt and well squeezed, the provola cut into cubes, the dried chives, the turmeric and the roasted fennel chopped into small pieces.
Mix everything evenly, adding roughly chopped parsley and finally a drizzle of olive oil.
Place one tablespoon of this mixture in the center of each swordfish slice.
Fold the rolls over themselves and seal with 2 toothpicks to prevent the filling from leaking during cooking.
Transfer the rolls to the same tray where you roasted the fennel, drizzle the surface with a little oil and sprinkle more dried chives on top.
Place them in a preheated oven at 356°F for 20 minutes, then turn them over and continue cooking for no more than another 5 minutes. Serve on a bed of salad or with a side of fennel.
And voilà… the sword fish rolls with fennel are ready to be enjoyed!
Enjoy your meal from La Cucina di FeFè!
Storage
👉Once cooked, let them cool completely and store them in the fridge in an airtight container. They keep perfectly for 1-2 days.
👉Tip for reheating: Do not use the microwave at full power (it would toughen the fish fibers). The ideal method is to pass them in a fan oven at 302°F for about 5–7 minutes, covering them with a sheet of parchment paper to create a steam chamber that revives the fennel filling.
👉You can freeze them raw, provided the swordfish is very fresh and has not been previously thawed. Arrange them spaced apart on a tray, freeze until firm and then transfer them to a freezer bag. When needed, bake them directly from frozen, increasing the cooking time by about 10 minutes.
1. Can I prepare the rolls in advance?
Certainly! You can assemble them in the morning and keep them covered with plastic wrap in the refrigerator. Bake them at the last moment to keep them juicy: it only takes a few minutes for perfect cooking.
2. Is the turmeric flavor too strong?
No, when used correctly it gives a delicate aroma and a beautiful amber color. It pairs perfectly with the citrus note of the fennel.
3. What can I serve as a side dish?
An orange and black olive salad (perfect to evoke Sicily) or gratinated fennel to stay in tune with the filling.
