Ingredients with Measurements:
- 4 swordfish fillets (6 oz each)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped sun-dried tomatoes
- 1/4 cup chopped Kalamata olives
- 1/4 cup chopped capers
- Salt and pepper to taste
- 4 thin slices of prosciutto
- 1/4 cup olive oil
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1/4 cup lemon juice
- 1/4 cup butter
Special equipment needed:
- Toothpicks
- Kitchen twine
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a bowl, mix together the breadcrumbs, Parmesan cheese, garlic, parsley, basil, sun-dried tomatoes, Kalamata olives, capers, salt, and pepper.
3. Lay the swordfish fillets flat on a cutting board and season with salt and pepper.
4. Divide the breadcrumb mixture evenly among the swordfish fillets, spreading it over the surface of each fillet.
5. Roll up each fillet tightly and secure with toothpicks.
6. Wrap each swordfish roll with a slice of prosciutto and tie with kitchen twine.
7. Heat the olive oil in a large oven-safe skillet over medium-high heat.
8. Add the swordfish rolls to the skillet and cook until browned on all sides, about 5 minutes.
9. Add the white wine, chicken broth, and lemon juice to the skillet and bring to a simmer.
10. Transfer the skillet to the oven and bake for 15-20 minutes, or until the swordfish is cooked through.
11. Remove the skillet from the oven and transfer the swordfish rolls to a serving platter.
12. Add the butter to the skillet and stir until melted and combined with the pan juices.
13. Pour the pan sauce over the swordfish rolls and serve.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 480
Fat per serving: 29g
Saturated fat per serving: 9g
Carbohydrates per serving: 11g
Protein per serving: 41g
Sodium per serving: 1200mg
Sugar per serving: 2g
Fiber per serving: 1g
Substitutions for ingredients:
- Swordfish can be substituted with any firm white fish, such as halibut or cod.
- Prosciutto can be substituted with thinly sliced bacon or pancetta.
- Sun-dried tomatoes can be substituted with roasted red peppers.
- Kalamata olives can be substituted with any type of black olive.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Add chopped artichoke hearts to the breadcrumb mixture.
- Use different herbs, such as thyme or oregano, in the breadcrumb mixture.
- Serve with a side of roasted vegetables or a salad.
Tips and tricks:
- Make sure to roll the swordfish fillets tightly to prevent the filling from falling out.
- Use toothpicks to secure the rolls and kitchen twine to keep the prosciutto in place.
- If the pan sauce is too thin, simmer it over medium heat until it thickens.
- Garnish with chopped fresh herbs or lemon wedges.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve on a platter with the pan sauce drizzled over the top.
Garnishes:
Chopped fresh herbs or lemon wedges.
Pairings:
Serve with a side of roasted vegetables or a salad.
Suggested side dishes:
Roasted asparagus, roasted potatoes, or a mixed green salad.
Troubleshooting advice:
If the swordfish rolls are falling apart, try using more toothpicks or tying them tighter with kitchen twine.
Food safety advice:
Make sure the swordfish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Involtini is a traditional Italian dish that typically consists of thinly sliced meat rolled around a filling.
Flavor profiles:
Savory, salty, and slightly tangy.
Serving suggestions:
Serve as a main course for a dinner party or special occasion.
Related Categories
Cooking Method: N/A
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Region: Italian
Taste: Savory, Tangy, Herbaceous, Citrusy, Spicy