Swordfish Involtini
Appetizers • World
Description
Swordfish Involtini
Ingredients
- Swordfish 0 lbs
- Lemon 3 pieces
- Olive Oil 4 tablespoons
- Onion 1 head
- Garlic 3 cloves
- Capers 2 tablespoons
- Pitted olives 10 pieces
- Breadcrumbs 5 oz
- Grated Pecorino Pepato Cheese 0 oz
- Chopped Sage Leaves 2 tablespoons
- Chicken Egg 1 piece
- Fresh Bay Leaf 24 pieces
- Spanish onions 2 heads
- Meyer Lemon Juice 2 tablespoons
Step-by-Step Guide
Step 1
Cut the swordfish into 4 pieces, each 5 cm thick. Slice each piece horizontally into 4 parts. Place each piece between 2 sheets of plastic wrap and gently roll with a rolling pin. Cut each piece in half to make 32 pieces.
Step 2
Zest the lemons and cut the zest into 24 pieces. Squeeze the lemons to obtain 3 tablespoons of juice.
Step 3
Heat 2 tablespoons of olive oil in a pan, add finely chopped onion and garlic, and cook over medium heat for 2 minutes. Transfer to a bowl with chopped capers, sliced olives, Parmesan, breadcrumbs, and parsley. Season with salt, add a lightly beaten egg, and mix well.
Step 4
Spread the filling over the fish pieces and, using oiled hands, roll them into envelopes. Thread 4 envelopes onto a wooden skewer, alternating with bay leaves, lemon zest, and pieces of white onion.
Step 5
Mix the remaining oil with lemon juice. Preheat the grill and cook the envelopes for 3-4 minutes on each side, brushing with lemon oil. Serve drizzled with lemon juice.
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