Summary
| Yield | |
|---|---|
| Prep time | 30 minutes |
| Course | Second Course |
| Cuisine | Italian Sicily |
Description
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Stuffed swordfish rolls typical of Sicily. Ideal second course in a home style seafood based meal.
Ingredients
| 1 | Pound | swordfish steak |
| 2 | Ounce | breadcrumbs |
| 1 | Ounce | Parmigiano Reggiano cheese |
| 1 | Ounce | pine nuts |
| 1 | Ounce | raisins (optional) |
| 2 | anchovies | |
| 1 | Clove | garlic |
| 6 | Leaf | bay (optional) |
| 1⁄2 | Bunch | parsley |
| extra virgin olive oil | ||
| salt and pepper |
Instructions
1. Preheat the oven to 400F.
2. Skin the steak. Trim 1/3 of the steak meat to obtain a more or less rectangular shape.
3. Chop the trimmings, the garlic and the parsley very finely and mix together.
4. Saute the mixture in a frying pan with a little oil for 5-10 minutes (until golden).
5. Remove from the heat and add chopped anchovies, breadcrumbs, cheese, pine nuts, raisins, salt and pepper.
6. Cut the trimmed steaks to 1/4in thickness, flatten them with a ???.
7. Place some of the prepared mixture to the center of each flattened piece of fish. Roll the fish carefully to avoid spilling the filling. Lightly dredge the fish rolls in breadcrumbs.
8. Slightly oil a glass baking dish, place the rolls on top of a bay leaf and bake for 20 minutes.
9. For extra crispy coating reduce the baking time by 2-3 minutes and finish the cooking under the broiler.
Notes
If using dried parsley add it after removing the pan from the heat.
Anchovy paste can be substituted to the anchovies if needed.
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