Kitchen Recipe Collection
Italian Involtini di Pesce Spada (Swordfish Rolls)
A Sicilian specialty. Thin slices of swordfish rolled around a savory filling of breadcrumbs, pine nuts, raisins, and pecorino, then grilled or baked.
- Prep
- 30 min
- Cook
- 15 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- italian
Ingredients
Scaled for 4 servings
- swordfish steaks (sliced very thin)
- fine breadcrumbs (pangrattato)
- pine nuts
- raisins (soaked in warm water)
- pecorino siciliano or romano (grated)
- garlic
- fresh parsley
- orange and lemon juice
- extra virgin olive oil
- bay leaves
Equipment
- Toothpicks or skewers
- Grill pan or baking sheet
Instructions
- 1
Slice the Fish
Ask your fishmonger to slice the swordfish thinly, or carefully do it yourself. If they are too thick, place them between parchment and pound very gently.
- 2
Toast Breadcrumbs
In a pan, toast the breadcrumbs with a little olive oil until golden brown. Let cool.
- 3
Make Filling
Mix the toasted breadcrumbs with pine nuts, drained raisins, grated pecorino, minced garlic, chopped parsley, a squeeze of citrus juice, and enough olive oil to make it clump together.
- 4
Stuff the Fish
Place a spoonful of the filling in the center of each swordfish slice.
- 5
Roll and Skewer
Roll the fish tightly around the filling. Thread 2 or 3 rolls onto a skewer, placing a bay leaf between each roll for flavor.
- 6
Dress
Brush the skewered rolls lightly with olive oil and a squeeze of orange/lemon juice.
- 7
Cook
Grill on a hot grill pan or bake in a 400°F (200°C) oven for 10-12 minutes until the fish is just cooked through. Do not overcook, or swordfish becomes dry.
- 8
Serve
Serve immediately, drizzled with a little more raw olive oil.
Cooking Tips
- The combination of pine nuts, raisins, and breadcrumbs is the holy trinity of Sicilian savory fillings, showing Arab influence on the island.
- Swordfish is meaty but lean; the olive oil in the filling keeps the fish moist from the inside out.
Variations
- Involtini di Melanzane: Use grilled eggplant slices instead of swordfish for a vegetarian version with the same filling.
Chef's Notes & Storage
- A classic dish from Messina and Palermo, reflecting the rich maritime history of Sicily.
Nutrition Estimate
350 calories · 32g protein · 18g carbs · 16g fat · 2g fiber per serving
