Saturday, 18th November 2017
RECIPES Article
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This Month's Magazine
This month’s recipe is: Sword fish rolls

This monthÂ’s recipe is: Sword fish rolls

Sword fish rolls or Involtini di Pesce Spada. An origianl Sicilian dish of Sword fish rolls stuffed with a variety of mediterranean ingredients

Serves 4 - Ingredients

  • 1/2 cup fresh bread crumbs.
  • 2 tablespoons capers, chopped.
  • 2 tablespoons pitted green olives, chopped.
  • 1 large garlic clove, finely chopped.
  • 1 tablespoon fresh parsley leaves, chopped.
  • Salt & pepper to taste.
  • 4 tablespoons olive oil.
  • 4 skinless swordfish steaks about 1/2 inch thick.
  • Lemon wedges.


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Procedure

  1. Start a fire in a charcoal grill, or pre-heat a gas grill.
  2. Combine bread crumbs, capers, olives, garlic, parsley, salt and pepper in a bowl. Add 2 tablespoons of the olive oil and mix well.
  3. Place each swordfish steak between two pieces of wax paper and pound gently with the flat end of a meat pounder to 1/4 inch thickness. Cut each steak in half.
  4. Place one-eighth of the bread-crumb mixture near one end of each piece of fish and roll it up as neatly as possible, tucking in the ends. Thread the fish onto a pair of wooden skewers held parallel to each other, 4 rolls per pair of skewers.
  5. Brush the fish with the remaining olive oil and grill over high heat until firm to the touch, 8-10 minutes, turning once. 
  6. Remove rolls from skewers and serve with lemon wedges.



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