TABELIAAUTHENTIC RECIPE
Involtini di Pesce SpadaSicilian Swordfish Rolls
A Sicilian specialty of thin swordfish slices rolled around breadcrumbs, pine nuts, raisins and parsley, threaded onto skewers and grilled. The Arab-influenced sweet and salty filling enhances the swordfish’s savory flavor.
AUTHENTICITY SCORE
Authenticity Score
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Ingredients (2 servings)
- Thinly sliced swordfishSlice 3mm thick; ask your fishmonger to do this when buying.400 g (8 thin slices)
- Breadcrumbs60 g
- Pine nutsLightly toasted.30 g
- Raisins, soaked in water30 g
- Flat-leaf parsleyFinely chopped.2 tbsp
- Caciocavallo30 g
- Bay leavesAlternate with the rolls on the skewers.8 leaves
- Extra virgin olive oil50 ml
Method
Chop the parsley
- 1 Finely chop the parsley.
Make the filling
- 1 Mix 60g breadcrumbs, 30g pine nuts, 30g raisins, the parsley and 30g cheese with olive oil to make the filling.
Roll the swordfish
- 1 Place filling on the thin swordfish slices.
- 2 Roll up and secure with toothpicks.
Thread onto skewers
- 1 Thread onto metal skewers in alternating order: swordfish roll, bay leaf, swordfish roll, bay leaf.
Grill
- 1 Cook on a grill or fish grill, brushing with olive oil, for 2–3 minutes on each side, 10–12 minutes in total.
Ready when
They are ready when browned all over, after 10–12 minutes in total.
About this dish
For thousands of years the Strait of Messina has been a migration route for swordfish. Sicilian fishermen have pursued this fish since ancient Greek times, and traditional fishing continues today aboard feluccas, searching for shoals from their lookout towers.
Involtini di pesce spada are thin slices of swordfish wrapped around a filling of breadcrumbs, capers, pine nuts, raisins and orange zest, then grilled or baked. Their distinctive sweet-and-sour fragrance reflects the Arab influence on Sicilian cuisine.
These rolls are deeply rooted in Messina’s food culture and are a representative example of stuffed fish dishes.
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