Sicilian Stuffed Swordfish Rolls Recipe

Name: Sicilian Stuffed Swordfish Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup grated pecorino or Parmigiano cheese; 1 cup Bread crumbs, toasted (I toast them in a frying pan w/ a tiny bit of olive oil); 2 tablespoons capers, coarsely chopped; 1/4 cup currants or small raisins; 1/4 cup pine nuts; 8 gaeta, calamata or sundried black olives, pitted and finely chopped; 1/4 cup chopped parsley; Freshly ground black pepper; 5 to 6 tablespoons olive oil; 6 large slices swordfish, about 1/4 inch thick; All purpose flour for dredging; About 3 cups plain marinara sauce

Servings: persons

1/4 cup grated pecorino or Parmigiano cheese
1 cup Bread crumbs, toasted (I toast them in a frying pan w/ a tiny bit of olive oil)
2 tablespoons capers, coarsely chopped
1/4 cup currants or small raisins
1/4 cup pine nuts
8 gaeta, calamata or sundried black olives, pitted and finely chopped
1/4 cup chopped parsley
Freshly ground black pepper
5 to 6 tablespoons olive oil
6 large slices swordfish, about 1/4 inch thick
All purpose flour for dredging
About 3 cups plain marinara sauce

1
In a medium size bowl, combine the first 8 ingredients. Lay out the fish slices and spread the stuffing mixture evenly over them. Drizzle with approximately 2 tablespoons olive oil. Roll each fish slice so it resembles a cigar, and secure it with a toothpick or a skewer or tie it with string.
2
Dredge the rolls in flour. In a frying pan large enough to hold the fish comfortably, heat 3 tablespoons of the olive oil until hot and brown the rolls lightly, turning them one or twice. This should take 2 to 3 minutes. Carefully pour the marinara sauce all over the fish rolls and simmer gently, uncovered, for 15 to 20 minutes, or until the fish just flakes when tested with a fork. Turn once during the cooking in the sauce.
3
Serve and Enjoy!

1240

kcal

Calories

138

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup grated pecorino or Parmigiano cheese, 1 cup Bread crumbs, toasted (I toast them in a frying pan w/ a tiny bit of olive oil), 2 tablespoons capers, coarsely chopped, 1/4 cup currants or small raisins, and more.

Yes, Sicilian Stuffed Swordfish Rolls falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sicilian Stuffed Swordfish Rolls

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