Sicilian Swordfish with Fennel and Orange Salad
⏳ Time
30 minutes
🥕 Ingredients
13
🍽️ Servings
2
Description
Sicilian Swordfish with Fennel and Orange Salad
Ingredients
- Garlic - 1 clove
- Mild Chili Spice - 0 oz
- Scorpion fish fillet - 10.6 oz
- Pitted olives - 3.5 oz
- Capers - 3.5 oz
- Tomatoes - 4 pieces
- Basil - 0.4 oz
- Nut crumb - 5.3 oz
- Olive Oil - 0 fl oz
- Fennel - 7.1 oz
- Oranges - 4.2 oz
- Pink Himalayan Salt - a pinch
- White Pepper (whole) - a pinch
Step by Step guide
Step 1
Slice the swordfish fillet into thin pieces, chop half of the tomatoes, olives, and capers into cubes.
Step 2
Mix, season with salt, add chili pepper — and the filling is ready.
Step 3
Place a small amount of filling on each slice of fillet, roll it up, and secure it with a skewer.
Step 4
Arrange the resulting rolls in a baking dish, sprinkle with basil leaves and the remaining tomato wedges.
Step 5
Top with bread crumbs, drizzle with olive oil. Bake in the oven at 374°F for about 10 minutes.
Step 6
Slice the fennel thinly, drizzle with olive oil, and sprinkle with pink salt and white pepper.
Step 7
Remove the cooked fish rolls from the oven, carefully take them out of the dish and place them on a plate. Then add the fennel to the plate, garnish with orange slices, and serve.
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