Swordfish rolls with lime and ginger
- Lactose Free
- Energy Kcal 381
- Carbohydrates g 29.3
- of which sugars g 10.4
- Protein g 26.5
- Fats g 17.6
- of which saturated fat g 3.33
- Fiber g 3.2
- Cholesterol mg 88
- Sodium mg 310
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 10 min
- Serving: 4
- Cost: Average
PRESENTATION
Involtini di spada a beccafico is a dish that really captures the heart of Sicilian cuisine, with a cool mix of tradition and modern flair. Now, instead of the usual sardines in the classic 'sarde a beccafico,' we’ve got swordfish rolls. And these? They bring a delicate and mild flavor that pairs beautifully with the sweet and nutty filling. Really, it's good stuff. This filling, made from bread crumbs, raisins, and pine nuts, gets a zesty kick from lime and ginger. It’s a tangy and sweet combo that’s so so good. And the rolls? When you see them all laid out with bay leaves, looking like little birds, it’s clear this isn't just food—it's an experience.
Sicilian swordfish involtini is more than just a seafood dish. It’s the highlight of family gatherings and those weekend feasts. The lime and ginger add a bright, fresh flavor, while the breadcrumb mixture provides a nice crisp touch. In Sicily, it's kinda normal to play around with different herbs or sauces, which is great for culinary creativity. The aromatic bay leaves, along with sweet raisins and earthy pine nuts, create layers that transport you straight to the Mediterranean.
These Italian seafood rolls? They’re not just about tasting the sea; they’re about tasting Sicily's vibrant culture. If you love Mediterranean fish recipes or are just on the hunt for a dish with a story, this one's a must-try. The rolls are almost too pretty to eat—seriously good—but they never last long on the table. Whether you stick to the recipe or add your own twist, these swordfish involtini with lime really celebrate the innovative spirit of Sicilian cooking. Can't go wrong with that.
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- INGREDIENTS
- Swordfish 1.85 lbs (840 g) - (in slices)
- Lime juice 1.2 oz (35 ml)
- Fresh ginger 2 tsp (10 g)
- Pine nuts 3 tbsp (30 g)
- Bread 4 oz (115 g) - (crumb)
- Raisins 1 oz (30 g)
- Bay leaves 15 leaves
- Extra virgin olive oil 2 ½ tbsp (40 ml)
How to prepare Swordfish rolls with lime and ginger
To prepare the 'beccafico' rolls with lime and ginger, start by washing the raisins and soaking them in 1 fl oz of lime juice 1 for at least 10 minutes. After the necessary time, you can drain them, reserving the soaking liquid for the recipe 2. In the meantime, remove the crust from the bread slices 3
place the crumbs in a blender 4 and finely chop them 5, then pour them into a bowl and add the previously drained raisins 6.
Add the pine nuts 7 and grate the fresh ginger 8, salt and pepper to taste, then mix all the ingredients 9
Take back the soaking liquid, add 0.68 fl oz of olive oil 10 and mix it with the filling 11. Take the swordfish slices; you can ask for slices approximately 4-5 mm thick at the fish market, or you can cut them yourself from a single fillet using a filleting knife or alternatively use a slicer. Then remove the skin from the swordfish slices 12
Slightly salt each slice, place one or two teaspoons of filling 13 and roll them up 14 then secure each roll with a toothpick. Drizzle a baking dish with 0.34 fl oz of oil (it should be large enough to hold the rolls close together) 15
arrange the rolls close together with the opening side down 16. Sprinkle the surface with the leftover filling 17, then place bay leaves between each roll as if they were little wings 18.
Once finished 19, drizzle with 0.34 fl oz of lime juice 20 and bake the rolls in a preheated static oven at 356°F for about 10 minutes. Once cooked, take out the swordfish 'beccafico' rolls with lime and ginger, let them cool slightly and enjoy them as a delicious main course 21!