Ingredients with Measurements:
- 4 swordfish steaks, thinly sliced
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 2 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper, to taste
- Toothpicks
Special equipment needed:
- Meat mallet
- Skewers
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the swordfish steaks between two sheets of plastic wrap and pound them with a meat mallet until they are thin and even.
3. In a bowl, mix together the breadcrumbs, Parmesan cheese, parsley, basil, garlic, and olive oil.
4. Season the swordfish steaks with salt and pepper.
5. Spread the breadcrumb mixture evenly over each steak.
6. Roll up the steaks tightly and secure them with toothpicks.
7. Thread the rolls onto skewers.
8. Heat a grill pan over medium-high heat and lightly oil it.
9. Grill the swordfish rolls for 2-3 minutes on each side until they are lightly browned.
10. Transfer the skewers to a baking sheet and bake for 10-12 minutes or until the fish is cooked through.
11. Remove the toothpicks and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Grill pan: medium-high heat
Oven: 375°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 350
Fat: 20g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- Swordfish can be substituted with any firm white fish.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Grana Padano cheese can be used instead of Parmesan cheese.
- Dried herbs can be used instead of fresh herbs.
Variations:
- Add lemon zest to the breadcrumb mixture for a citrusy flavor.
- Stuff the rolls with a mixture of ricotta cheese and spinach.
- Serve the rolls with a tomato sauce or a lemon-butter sauce.
Tips and tricks:
- Make sure to pound the swordfish steaks evenly to ensure they cook evenly.
- Use toothpicks to secure the rolls tightly.
- Don't overcook the fish, as it can become tough and dry.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the rolls in the oven at 350°F for 10-12 minutes or until heated through.
Presentation ideas:
Serve the rolls on a platter with lemon wedges and fresh herbs.
Garnishes:
Garnish with chopped parsley or basil.
Pairings:
Serve with a side of roasted vegetables or a simple salad.
Suggested side dishes:
- Roasted asparagus
- Grilled zucchini
- Caprese salad
Troubleshooting advice:
- If the rolls are falling apart, use more toothpicks to secure them.
- If the rolls are too dry, brush them with a little olive oil before grilling.
Food safety advice:
- Make sure the fish is cooked to an internal temperature of 145°F.
- Wash your hands and surfaces thoroughly before and after handling raw fish.
Food history:
Involtini di Pesce Spada is a traditional Italian dish that originated in Sicily.
Flavor profiles:
This dish is savory and herbaceous with a crispy breadcrumb coating.
Serving suggestions:
Serve the rolls as an appetizer or a main course.
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Region: Italian