Swordfish Involtini

Appetizers | World cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Swordfish Involtini

Ingredients

Swordfish - 2 lbs
Lemon - 3 pieces
Olive Oil - 4 tablespoons
Onion - 1 head
Garlic - 3 cloves
Capers - 2 tablespoons
Pitted olives - 10 pieces
Breadcrumbs - 4.2 oz
Grated Pecorino Pepato Cheese - 1.2 oz
Chopped Sage Leaves - 2 tablespoons
Chicken Egg - 1 piece
Fresh Bay Leaf - 24 pieces
Spanish onions - 2 heads
Meyer Lemon Juice - 2 tablespoons

Step by Step guide

Step 1

Cut the swordfish into 4 pieces, each 5 cm thick. Slice each piece horizontally into 4 parts. Place each piece between 2 sheets of plastic wrap and gently roll with a rolling pin. Cut each piece in half to make 32 pieces.

Step 2

Zest the lemons and cut the zest into 24 pieces. Squeeze the lemons to obtain 3 tablespoons of juice.

Step 3

Heat 2 tablespoons of olive oil in a pan, add finely chopped onion and garlic, and cook over medium heat for 2 minutes. Transfer to a bowl with chopped capers, sliced olives, Parmesan, breadcrumbs, and parsley. Season with salt, add a lightly beaten egg, and mix well.

Step 4

Spread the filling over the fish pieces and, using oiled hands, roll them into envelopes. Thread 4 envelopes onto a wooden skewer, alternating with bay leaves, lemon zest, and pieces of white onion.

Step 5

Mix the remaining oil with lemon juice. Preheat the grill and cook the envelopes for 3-4 minutes on each side, brushing with lemon oil. Serve drizzled with lemon juice.