Swordfish rolls with mango sauce
- Lactose Free
- Energy Kcal 283
- Carbohydrates g 25.2
- of which sugars g 8.1
- Protein g 22.7
- Fats g 10.1
- of which saturated fat g 2.12
- Fiber g 2.6
- Cholesterol mg 83
- Sodium mg 755
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 5 min
- Makes: 8 pieces
- Cost: Average
PRESENTATION
Swordfish involtini—it's straight from Sicily’s amazing food traditions. Seriously good stuff. But this version? It really takes things up a notch with a tropical twist. In Sicily, folks love using swordfish for all kinds of seafood involtini. It is pretty much everywhere. You’ll see it stuffed and rolled with things like capers, breadcrumbs and herbs. And you know what? Here, the soft, tender swordfish fillets are filled with a mix that screams Mediterranean. Fresh basil, a hint of lemon zest, and just enough seasoning. Really lets the fish shine, honestly. It's a dish that's classic yet somehow new, especially with the bright, sweet mango sauce on the side. That sauce isn’t just for looks—it's packed with ginger and a tiny bit of heat. So every bite swings between tangy and moist, balancing the richness of the Sicilian swordfish rolls. It's one of those Italian seafood dishes that’s special, but not too fancy for a laid-back dinner with friends.
In Sicily, swordfish involtini is often done ‘a beccafico’, where people throw in apple or other fruit sauces for a twist. And this mango sauce version keeps that vibe—mixing old with unexpected. The golden color of the sauce? Looks fantastic with the slightly crispy grilled swordfish edges. And listen, it brings a subtle tropical vibe to a dish rooted in southern Italy. For anyone into trying creative swordfish recipes, this feels like a fresh way to blend salty, herby Mediterranean flavors with a splash of unexpected fruit. Feels like summer on a plate—the flavors are light, bright and not too heavy. Even if fish isn't usually your thing, you might really really love these swordfish roll-ups. Thanks to the way the stuffing and sauce come together, they’re super inviting. Plus, it's a fun conversation starter. You can share a bit about Sicilian food and how folks there love to play with both local and faraway flavors. Whether it's a family meal or hanging out with friends, this dish offers a refreshing and tasty experience. And the sauce? So so good.
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INGREDIENTS
- Swordfish 1.1 lbs (480 g) - (8 slices)
- for the filling
- Homemade bread 3.5 oz (100 g) - crumb
- Lemon peel 1 - (to grate)
- Basil to taste
- Extra virgin olive oil 2 tsp (10 g)
- Fine salt to taste
- Black pepper to taste
- for the mango sauce
- Mango 1 - ripe
- Fresh ginger 1.1 oz (30 g)
- Extra virgin olive oil 2 tsp (10 g)
- Fine salt to taste
- Black pepper to taste
How to prepare Swordfish rolls with mango sauce
To make the swordfish rolls with mango sauce, start with the sauce: take a ripe mango, remove the skin with a smooth-bladed knife 1, and cut the flesh into coarse pieces 2. Also peel the ginger 3
Grate the ginger into a jug 4, then add the mango, extra virgin olive oil 5, salt, and pepper. Blend with an immersion blender until you get a creamy and homogeneous sauce 6.
Now focus on the filling of the rolls: cut the fresh bread without crust into cubes 7 and put it in a blender, then add the basil leaves, which you have washed and dried (set aside the smaller ones for the final garnish) 8 and the grated zest of one lemon 9.
Season with oil 10, salt, and pepper, and blend until you get rather fine and uniform crumbs 11. Spread the swordfish slices on the work surface and add a tablespoon of the obtained mixture, distributing it evenly over the entire surface, being careful to leave the edges free 12.
Fold the longer sides inward 13, then roll the slice on itself from bottom to top 14. Proceed in this way to form all the rolls. Heat a non-stick pan with a drizzle of oil, place the rolls with the closure facing down 15, and cook over medium-high heat for about a minute to seal it well.
Turn the rolls to brown all sides evenly 16: it will take 2-3 minutes in total. Place the cooked rolls on a serving plate using kitchen tongs so as not to pierce them 17, then complete with mango sauce and the basil leaves you had set aside: your swordfish rolls with mango sauce are ready to be served 18!