Photograph of the finished Involtini di pesce spada

Italy · Cá kiếm cuộn nhân vụn bánh mì kiểu Sicily

Involtini di pesce spada

50 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Swordfish fillet Swordfish fillet 1.4 lb
  • Photograph of Panko breadcrumbs Panko breadcrumbs 4.2 oz
  • Photograph of Grated cheese Grated cheese 2.1 oz
  • Photograph of Caper buds Caper buds 1.1 oz
  • Photograph of Raisins Raisins 1.4 oz
  • Photograph of Pine nuts Pine nuts 1.1 oz
  • Photograph of Parsley Parsley 0.4 oz
  • Photograph of Olive oil Olive oil ⅓ cup
  • Photograph of Lime Lime 1.2
  • Photograph of Bay leaf Bay leaf 4 leaves
  • Photograph of Onion Onion 1.2
  • Photograph of Salt Salt 0.3 oz

Method

  1. 1 Slice the swordfish into thin slices, then gently flatten them evenly.
  2. 2 Mix breadcrumbs with cheese, capers, raisins, pine nuts, parsley, and olive oil.
  3. 3 Place the filling in the center of each fish slice, roll it up, and skewer it, alternating between bay leaves and onion slices.
  4. 4 Roll the fish rolls in breadcrumbs, grill over medium heat for 12 minutes, turning them over to cook evenly on all sides.
  5. 5 Squeeze lemon juice over the top and serve hot.

With an appliance

  • Oven 47 min

    Replace step 4: place the fish skewers on the racks of the oven at 230 degrees for 10 minutes and rotate the tray after 5 minutes; the fish rolls will cook evenly, without needing to flip each side, but will lack the gravy.

Start cooking