Sexy Fish – Succulent Sicilian Swordfish Rolls
I can FINALLY say that I have mastered the art of making these succulent Sicilian Swordfish Rolls and there IS a reason I call it sexy fish. The first time I had Sicilian Swordfish was on a visit to Ortigia. A small island, Ortigia is the historical center of the metropolitan city Siracusa on the east coast of Sicily. If you ever have the opportunity to travel to Sicily, make sure Ortigia is on your list of “must visits”. While you are there, make sure to enjoy the Involtini di Pesce Spada Sicilian (Sicilian Swordfish Rolls).
Ingredients
- Swordfish (do not fillet)
- Panko breadcrumbs
- Italian breadcrumbs (whole wheat)
- Aleppo pepper (cayenne or black could be substituted)
- Lemon
- Capers
- Basil (fresh)
- Extra virgin olive oil
- Bay leaves
I normally do not outline the tools needed, but because razor-thin Swordfish is necessary, I want to ensure that you have everything needed to achieve succulent swordfish successfully. The first couple times we made this, we did not have the same quality Swordfish, or super sharp knives (thanks Dan and Elise for the Christmas gift!). If the swordfish is not pounded out thin enough it does not roll well and is not quite as succulent.
Tools Needed*
- Mallet
- Parchment Paper
- Zester
- Wooden Skewers (5 inch preferably)
- Baking dish (I use a baking stone dish)
If you have a helper, this dish is fun to make with two people. My Sweethearts cuts the fish, while I prepare the filling. He then pounds two pieces; I fill them in an assembly line. If you work together the recipe will come together faster than outlined in the directions below. I know not everyone is as lucky as me to have a Sweetheart who is willing to not only eat, but help!
Involtini di Pesce Spada Siciliani
Swordfish is plentiful and on every menu in Sicily. Swordfish Rolls (or Involtini di Pesce Spada) is a very common and delicious presentation of Swordfish in Sicilia. On our first night in Sicily, we had dinner at a charming trattoria. A trattoria in Sicily is a casual eating establishment, usually family owned, that typically serves local and seasonal food. My Sweetheart, Mark, had the Sicilian Swordfish Rolls. My goodness, it is surprising he gave me a bite because they were so delicious!
Learning to Roll Swordfish in Sicily
The next day, we had arranged a cooking class with Fiorangela Piccione from Fiora Sicily Cooking. Fiora opens her amazing home providing a cooking demonstration and then a fantastic three-course lunch with wine. The start of the day is to meet at the famous Mercato di Ortigia. The Mercato is a large open-air market on the east coast of the island with spectacular fresh fruits, vegetables, nuts, spices, and (of course) seafood. The morning, we met Fiora she got a feel for the types of food we enjoy. After talking, she decided that fennel and orange salad, homemade pasta (tagliatelle) and fish would be the meal.
Meandering to the fish market, we see the largest, whole swordfish sitting on the table in ice. Asking if we liked Swordfish, we shared that we had Sicilian Swordfish Rolls the night before. After assuring her it was totally worth it to us to eat it two days in a row in order to learn the Sicilian secrets to making these succulent Swordfish Rolls, she bought the fish. We learned the fish had been caught that very morning!
Fiora requested eight very thinly cuts of swordfish. It was amazing to watch the fish monger slice this ginormous piece of swordfish into paper thin slices with a large butcher knife. Involtini di Pesce Spada Siciliani is not only popular in restaurants, but a common dish to be made at home. For just a few Euros, we had the foundation of what was going to be a fabulous lunch.
Pesce Sexy – Succulent Sicilian Swordfish Rolls
Lunch was exquisite and the Sicilian Swordfish was the star. Not one to give food, human attributes, I remember describing the fish as sexy to my Sweetheart on the way out of Fiora’s home. Interestingly, a few days later, on a tour to Ragusa we saw a restaurant – Pesce Sexy (Sexy Fish). Sure enough, Swordfish Rolls are on the menu at the Pesce Sexy restaurant. Only because of my experience in Ortigia, do I fully appreciate how fish can be sexy especially these succulent Sicilian Swordfish Rolls.
After a few attempts, I believe I can say the Swordfish Rolls in this recipe deserves to be known as Pesce Sexy. It is truly a simple dish, and with some practice, quite easy to make. The key is to start with the freshest Swordfish you can find. If the timing is right, Mark is able to make amazing scores near our house, right off the dock. Due to an overabundance of Swordfish, this huge 2.5 pound of fresh Swordfish only cost $20. The minute he came home I knew it was time to try making succulent Sicilian Swordfish Rolls again. I am so glad I did. I hope you enjoy eating sexy pesce as much as we did!
Ingredients
Instructions
Preheat the oven to 375 degrees Fahrenheit. Coat one teaspoon of extra virgin olive oil into the baking pan covering completely in a thin layer.
If your fishmonger did not cut the swordfish for you. Cut the pound into 10 pieces, trying to get them as thin as possible. See image. Once the swordfish is cut. Prepare the ingredients and workspace.
Whisk the panko and Italian breadcrumbs with the Aleppo pepper. Zest the lemon into the breadcrumb mixture. Drizzle the lemon juice into the mixture, add the capers and stir. Set aside. Finely mince the fresh basil. If you are using dried bay leaves, soak them in a shallow pool of water so they do not tear when skewing them. Place the remaining olive oil, bread mixture, basil, wooden skewers, and bay leaves in a line to use to assemble the swordfish rolls.
Arrange parchment paper into work areas. One piece for pounding the fish, the other for rolling. Begin pounding the fish until it is very thin. The goal is to have it as thin as possible without tearing. When pounding the fish with the mallet, place a piece of parchment paper on the fish. Once the fish are at the desired thickness assemble the fish.
- Select one piece of swordfish.
- On the parchment paper, drizzle 1/4 teaspoon olive oil on the top of the fish.
- Place one (1) to two (2) teaspoons of breadcrumbs on the fish.
- Add the basil.
- Roll up folding the sides in until it looks like a small eggroll.
- Take one wooden skewer and place a bay leaf on it.
- Skewer the swordfish roll, using the point to hold the seam of the roll.
- Repeat with another piece of swordfish and place on the same skewer.
- Finish with another bay leaf.
- Place the skewer with two rolls into the prepared pan.
- Repeat until all of the swordfish have been skewed.
Sprinkle the remaining bread crumb mixture over each of the rolls. Drizzle the remaining teaspoon of oil over the breadcrumbs. Place the baking dish, uncovered, into a low rack in the preheated oven. Cook for 16-18 minutes or until cooked through. The fish will be mainly white. Do not overcook. Remove the skewers and bay leaves. Serve immediately.
