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Rolls of swordfish

  • Level: Easy
  • Preparation time: 20 minutes
  • Cooking: 10 minutes

Ingredients 4 servings

500 gr swordfish

25 gr raisins

25 gr shelled pine nuts

2 boned anchovies

50 gr bread crumbs

25 g grated Parmesan cheese

1 bunch of parsley

1 clove of garlic

1 white onion

Bay leaves at taste

Freshly ground salt and pepper

Extra virgin olive oil


Cut the swordfish into small slices regular removing the skin from the edges and flat them with a tenderizer until they are at a thickness of about half a centimetres (save about 150 grams for stuffing).

For the filling: in a pan, sauté the chopped swordfish with olive oil, garlic and parsley, also finely chopped. Separately, melt the boned and clean anchovies in a little amount of oil combining these with the fried mixture with the remaining ingredients (raisins, pine nuts, bread crumbs and Parmesan cheese), mix well together, adding salt and pepper and remove from heat.

Sprinkle one side of the slices of swordfish with the prepared mixture and roll them.

Thread rolls on a skewer alternated with bay leaves and cloves of raw onion; then oil, bread and broil them.


Serve the rolls always piping hot; they are excellent in combination with the Sicilian Syrah.