Sicilian style Swordfish Rolls

These are swordfish rolls stuffed with breadcrumbs, garlic, parsley and lemon, previously cooked on the grill. It has a curious taste and is usually another typical antipasto.

• 10 swordfish fillets (as thin as possible).
• 30 g grated pecorino (pecorino sheep cheese)
• Capers 50 gr.
• 50 g of boiled swordfish pulp
• Parsley
• 1 onion
• 1 tablespoon of tomato sauce
• Bay leaf
• Raisin 60 gr
• Pine nuts 60 gr
• Chili, a pinch
Olive Oil
• Salt

Mix the breadcrumbs, pecorino, cooked fish pulp, capers, pine nuts and raisins (left to soak for about 30 minutes), parsley, tomato sauce, oil, salt and chili.
Stuff the fish fillets with this preparation, roll them up and place them on a skewer stick, alternating with bay leaves and pieces of raw onion. Pass quickly in a bath of breadcrumbs.
Cook in the embers.

Once ready, serve and enjoy with a good Amarticos wine.

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