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Pesce Spada Rollotini Rolled Swordfish

fast.cook's picture
Ingredients
  Swordfish steaks 1 1⁄2 Pound (Thin-Cut, Ask At Fish Counter For 3 Steaks Cut As Thinly As Possible, No More Than 1/2-Inch Thick)
  Plain bread crumbs 1 1⁄2 Cup (24 tbs)
  Fresh flat leaf parsley 1⁄4 Cup (4 tbs) (A Handful)
  Garlic clove 1 Large, peeled
  Coarse salt To Taste
  Extra-virgin olive oil 2 Tablespoon
  Lemon 1 , zested
Directions

MAKING
1. To prepare the pat swordfish steaks dry, trim away skin and dark connective tissue and place between wax paper sheets.
2. Using rubber mallet, pound fish steaks as you would do with chicken or veal cutlets.
3. Out of the thin slices make several rectangular pieces, about 2x4 inches.
4. In shallow dish place bread crumbs and keep aside.
5. On a cutting board pile parsley and garlic, lemon zest and a little coarse salt, finely chop them and combine with plain bread crumbs.
6. Into the crumb mixture gently press the fish slices coating both sides and roll up the coated fish strips tightly into small bundles.
7. Preheat a medium nonstick skillet over moderate heat, coat with a thin layer of olive oil twice around the pan.
8. In the skillet cook several swordfish rolls, 3 to 4 minutes on each side such that golden and firm.

SERVING
9. Removing from pan, serve swordfish with lemon wedges, Fennel Slaw Salad and Olive Rosemary Crostini.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Caribbean
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Fish
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
4

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