Swordfish with Mediterranean-Style Stuffing
David Scott Allen · Fish & Seafood · Main Course · Provencal Recipes · TasteThis stuffed swordfish (Italian: spada, French: espadon) recipe is one that I prepared during our trip to beautiful and fascinating Sicily. Technically this island is Italian, but the inhabitants consider themselves Sicilian first, perhaps it is the fact that they surrounded by water on all sides. During our days in Sicily, we visited the daily markets, discovered stunning architecture and enjoyed long meals with friends.
This recipe for Involtini di Pesce Spada (click for step-by-step photos) is Italian at its base; however, all of the ingredients found in Provence. It is not uncommon that the local fish vendor displays fresh espadon on their stand. Although the first time I saw the fish head with its sword, I was a taken aback, but it’s the fishmonger’s way of displaying the freshness of the product.
Involtini di Pesce Spada
This seafood recipe is easy and quick to prepare. Make certain to buy the freshest fish that you can find, the rest of the ingredients you may already have in your pantry.
Ingredients
- 2 cups breadcrumbs fresh
- olive oil
- 24 Ripe Cherry or Grape Tomatoes chopped
- 24 black olives chopped
- 1/4 cup capers rinsed and drained, chopped
- 1/4 cup pine nuts
- 1 bunch parsley minced
- 1/4 tsp Hot Pepper Flakes
- 2 finely grated zest oranges
- Salt
- Toothpicks
- 16 slices (very thin) Swordfish skin removed
Instructions
- Preheat the oven to 350°F.
- Place 1/2 cup of the bread crumbs in a skillet and drizzle with oil. Mix well, and place over medium heat, stirring until golden.
- Remove to a plate and let cool. Set aside.
- Mix remaining breadcrumbs with the tomatoes, olives, capers, pine nuts, parsley, red pepper flakes, and orange zest. Drizzle with oil and mix well. You want enough oil so that, when the mixture is squeezed, it holds together in a clump. Set aside.
- Set out the swordfish slices and have toothpicks ready. Take a small fistful of the filling - a couple of tablespoons - and squeeze it into a log shape. Place it at the narrow end of a swordfish slice, and then roll it up, and secure with a toothpick. Repeat with the other 15 slices of swordfish.
- Line a roasting pan with parchment. If there is any leftover filling, spread it over the parchment as a base for the involtini.
- Place the swordfish rolls in the pan and drizzle lightly with oil. Sprinkle the reserved golden breadcrumbs over the top.
- Bake for 13-15 minutes. Serve hot with an arugula salad, and some of the leftover stuffing, if desired.
Tried this recipe?Let us know how it was!
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