Swordfish roulades – Involtini di pesce spada

Ingredients for 4 servings

  • 12 slices of swordfish about 1/4 inch.
  • 3 1/2 oz. of breadcrumbs
  • 2 tbs. of pine nuts
  • 2 tbsp of raisins
  • fresh parsley
  • 2 tbsp of grated pecorino (or parmesan)
  • 1 1/2 oz of anchovy fillets in oil (7 to 8 fillets)
  • 2 medium lemons
  • 1/2 orange
  • bay leaves
  • extra virgin olive oil
  • salt
  • pepper TT


Brown 2/3 of the breadcrumbs in a pan with some oil, then add pecorino, minced parsley and pine nuts, the raisins, the anchovy fillets melted in some oil, some spoons of lemon juice, salt and pepper. Slightly salt swordfish slices, spread the prepared mixture and roll them up. Dip the roulades in the oil and then in the breadcrumbs. Stick a skewer into the roulades alternating with bay leaves and slices of orange and put them in a baking-pan with some oil. Sprinkle some oil and lemon juice on them and bake for 20 min at 200° (temperature if centigrade need conversion to F.) 200 + 32= 232 / 1.8 = 418 F. This sounds right 200 degrees would make fish soft and wet, and I think they are supposed to be crisp.


You can grill the swordfish roulades instead of baking them.

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