Citrus-scented Sicilian swordfish rolls, baked and gratinated. The Sicilian swordfish rolls are wonderful, but did you know they can also be made with citrus? The traditional filling and coating remain the same — raisins, pine nuts, cheese and breadcrumbs — but a marinade of orange and lemon and plenty of finely grated zest is added, which makes this a spectacular, elegant and indulgent main course! The citrus-scented Sicilian swordfish rolls are very easy to make, wonderfully tender and delicious, and let you serve an elegant seafood main course, perfect for holiday dinners or as an essential appetizer in a fish-based menu.
Ready to prepare the original recipe for Sicilian swordfish rolls but scented with citrus? Let’s go to the kitchen — and before we start, remember that if you want to stay updated on new recipes you can follow my Facebook page and my Instagram profile.
Take a look:
- Difficulty: Very easy
- Cost: Medium
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
Ingredients to make citrus swordfish rolls
- 10 slices swordfish (thin)
- 2/3 cup breadcrumbs (about 80 g)
- 2 oranges (organic)
- 2 lemons
- to taste parsley
- 3 tbsp pine nuts (about 25 g)
- 3 tbsp raisins (about 30 g)
- 1 tbsp capers (rinsed (about 15 g))
- 2/3 cup grated Parmigiano-Reggiano (about 60 g)
- to taste extra virgin olive oil
- 10 leaves lemon leaves (organic, untreated)
Tools
- Baking dish
- Oven
- Bowl
- Grater
Steps to make citrus swordfish rolls
Ask your trusted fishmonger to slice the swordfish into very thin slices; I buy them ready-made, vacuum-sealed and frozen at the supermarket. Place the thawed slices in a baking dish and let them marinate for 10 minutes with olive oil, the juice of one orange, the juice of half a lemon and the grated zest of both citrus fruits.
Prepare a coating with about 1/3 cup breadcrumbs (about 50 g), 1/3 cup grated cheese (about 30 g) and chopped parsley. Mix and press each slice into this mixture so it adheres to both sides with a light pressure of your hands.
Prepare the filling for the rolls by mixing the remaining breadcrumbs and grated cheese, the grated zest of half a lemon and half an orange. Add the raisins, the chopped rinsed capers, the pine nuts, a generous drizzle of olive oil, 2-3 tablespoons of orange juice and 1 tablespoon of lemon juice. Combine everything — the final mixture should resemble wet sand; if it is too dry, add a little water or more orange juice.
Once the mixture is combined, take a handful and place a little at the base of each slice, then roll up to form a roll.
Dust the bottom of the baking dish with some of the leftover coating, arrange the rolls spaced apart with a lemon leaf and a slice of citrus between them.
Bake in a convection oven at 392°F for about 15 minutes, or in a conventional oven for about 20 minutes. Remove from the oven, let cool slightly and serve — they are excellent warm and, in summer, also good at room temperature.
Store any leftover rolls in the refrigerator in an airtight container and consume within 24 hours after reheating.
If you use fresh fish, you can freeze the rolls raw and thaw them in the refrigerator to use as needed.
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