🇮🇹 Italian · Main Dish
🐟 Involtini di Pesce Spada
Involtini di Pesce Spada
Thin swordfish slices rolled around a breadcrumb, pine nut, and raisin filling similar to sarde a beccafico, skewered and grilled or baked until tender.
Swordfish is prized throughout Sicily, particularly around the Strait of Messina, and this rolled preparation showcases the fish's firm texture alongside the same sweet-savory Sicilian filling found in the island's stuffed sardines.
Ingredients
Equipment: Meat mallet, Skewers, Grill or oven
- 8 thin swordfish slices, about 100g/3.5oz each
- 150 g (1½ cups) breadcrumbs, toasted
- 40 g (¼ cup) pine nuts, toasted
- 40 g (¼ cup) raisins, soaked in warm water
- 60 g (¾ cup) grated caciocavallo or pecorino cheese
- 2 tbsp fresh parsley, chopped
- Zest of 1 lemon
- 80 ml (⅓ cup) extra virgin olive oil, plus more for drizzling
- Bay leaves and lemon wedges, for serving
- Salt and pepper, to taste
Method
- Gently pound the swordfish slices between plastic wrap to an even thinness if needed.
- Combine the breadcrumbs, pine nuts, drained raisins, cheese, parsley, and lemon zest with a drizzle of olive oil into a moist filling.
- Lay each swordfish slice flat, season lightly, and place a spoonful of filling at one end.
- Roll up each slice tightly and thread 3–4 rolls onto a skewer, alternating with bay leaves.
- Brush the skewers generously with olive oil.
- Grill over medium-high heat, or bake at 200°C (400°F), for 15–18 minutes, turning occasionally, until the fish is cooked through and lightly golden.
- Serve hot with lemon wedges.
Chef Tips
- Ask for swordfish sliced thinly for rolling, or pound it gently yourself to even it out.
- Threading the rolls onto skewers with bay leaves between them makes for both easier handling and a nice aroma.
- Don't overcook the swordfish, which can dry out quickly once it reaches doneness.
Common Mistakes to Avoid
- Using swordfish steaks that are too thick to roll properly.
- Overcooking the fish, which turns tough and dry.
- Packing the filling too loosely, allowing it to fall out during cooking.
Nutrition (per serving)
Health Benefits
- Swordfish is a good source of lean protein and vitamin D.
Cultural Note
Involtini di pesce spada reflects the deep culinary connection between Sicily's Ionian coast and its swordfish fishing tradition, particularly around Messina.
Storage & Serving
Storage: Best eaten fresh; refrigerate leftovers for up to 1 day.
Reheating: Reheat gently to avoid overcooking the delicate fish further.
Serve with: A simple green salad, Lemon wedges, A chilled Sicilian white wine