Swordfish with Mediterranean-Style Stuffing
This 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.