Sicilian-Style Swordfish Rolls with Fennel and Radi

Name: Sicilian-Style Swordfish Rolls with Fennel and Radicchio Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds very thin swordfish steaks; Coarse salt; 2 cups Italian bread crumbs; 1/2 cup fresh flat-leaf parsley leaves; 4 large garlic cloves; 1 lemon, zested, then cut into wedges; 3 to 4 tablespoons extra-virgin olive oil (EVOO); 1 small red onion, thinly sliced; 1 large navel orange, peeled and cut into thin half-moons; 2 fresh fennel bulbs, trimmed of tops, quartered, cored, and thinly sliced lengthwise; 2 medium heads of radicchio, shredded; 2 tablespoons of red wine vinegar (eyeball the amount); 3 tablespoons EVOO; Coarse black pepper; 2 tablespoons chopped fresh oregano (optional)

Servings: persons

2 pounds very thin swordfish steaks
Coarse salt
2 cups Italian bread crumbs
1/2 cup fresh flat-leaf parsley leaves
4 large garlic cloves
1 lemon, zested, then cut into wedges
3 to 4 tablespoons extra-virgin olive oil (EVOO)
1 small red onion, thinly sliced
1 large navel orange, peeled and cut into thin half-moons
2 fresh fennel bulbs, trimmed of tops, quartered, cored, and thinly sliced lengthwise
2 medium heads of radicchio, shredded
2 tablespoons of red wine vinegar (eyeball the amount)
3 tablespoons EVOO
Coarse black pepper
2 tablespoons chopped fresh oregano (optional)

1
Pat the swordfish steaks dry and trim off the skin and dark connective tissue.
2
Place the fish between sheets of wax paper and pound with a small skillet or a mallet, as you would chicken or veal cutlets, to a 1/4-inch thickness.
3
Cut the thin slices into several rectangular strips, about 2 inches by 4 to 5 inches.
4
Season the fish strips with coarse salt.
5
Place the bread crumbs in a shallow dish.
6
Pile a handful of the parsley, the garlic, lemon zest, and a little coarse salt on a cutting board.
7
Finely chop the lemon-garlic mixture, then combine it with the bread crumbs.
8
Gently press the fish slices into the bread-crumb mixture, coating both sides.
9
Roll the coated fish strips tightly into small bundles.
10
For the salad, combine the onions, oranges, fennel, and radicchio in a bowl.
11
Coarsely chop the remaining parsley and add to the salad.
12
Dress the salad with about 2 tablespoons of vinegar and about 3 tablespoons of the EVOO; just eyeball the amounts.
13
Season with salt, pepper, and oregano, if using.
14
Preheat a medium nonstick skillet over moderate heat and add 3 to 4 tablespoons of EVOO (3 to 4 times around the pan).
15
Cook the rolls gently, 3 to 4 minutes on each side, until deep golden and firm.
16
Remove from the pan and serve the swordfish rolls with lemon wedges and the fennel and radicchio salad.

1484

kcal

Calories

116

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 2 pounds very thin swordfish steaks, Coarse salt, 2 cups Italian bread crumbs, 1/2 cup fresh flat-leaf parsley leaves, and more.

Yes, Sicilian-Style Swordfish Rolls with Fennel and Radicchio Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Sicilian-Style Swordfish Rolls with Fennel and Radicchio Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions