Stuffed Swordfish Rolls (Involtini di Pesce Spada)

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Prep Time: 35 minutes
Cook Time: 10 minutes
Servings: 4

This is a typical Sicilian way to serve swordfish. Thin slices are wrapped around a tasty stuffing of bread crumbs, tomatoes and capers. To keep the rolls from falling apart as they cook, thread them onto pairs of bamboo or wooden skewers held side by side.


  • 1/2 cup seeded and chopped tomato
  • 1/2 cup fresh bread crumbs
  • 2 Tbs. capers, chopped
  • 1 large garlic clove, finely chopped
  • 1/2 Tbs. dried oregano
  • Salt and freshly ground pepper, to taste
  • 4 Tbs. olive oil
  • 4 thin swordfish steaks, about 1 lb. total, skinned
  • 2 Tbs. fresh lemon juice
  • Lemon slices for serving


Preheat a broiler, or prepare a fire in a charcoal grill.

In a bowl, combine the tomato, bread crumbs, capers, garlic, oregano, salt and pepper. Add 2 Tbs. of the olive oil and stir well.

Rinse the fish and pat dry. Working with 1 fish steak at a time, place between 2 sheets of plastic wrap and pound gently with a meat pounder to flatten to 1/4 inch thick. Cut each steak in half. Place one-eighth of the bread-crumb mixture near one end of a piece of fish. Roll up the fish, tucking in the sides to make a neat package. Repeat with the remaining fish and stuffing.

Using one hand, hold 2 skewers parallel to each other about 1 inch apart. Thread 4 rolls onto each pair of skewers so they are lightly touching. In a small bowl, stir together the remaining 2 Tbs. olive oil and the lemon juice. Brush on the rolls.

Place the skewers on a rack on a broiler pan or on the grill rack. Broil or grill, turning once, until the fish is just firm to the touch, 3 to 4 minutes per side. Slide the rolls off the skewers onto a warmed platter. Serve hot with lemon slices. Serves 4.

Adapted from Williams-Sonoma Savoring Series, Italy, by Michele Scicolone (Time-Life Books, 1999).

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