Grilled Swordfish Rolls – Involtini di Pesce Spada


Involtini di Pesce Spada are swordfish rolls.  Involtini (rolls) are made using meat, poultry, fish, eggplant, and just about anything you can think of to fill and roll up.  These traditional Sicilian swordfish rolls are made of grilled thin swordfish slices stuffed with seasoned breadcrumbs, currants, and pine nuts.  They are simple to make and are sure to impress everyone with your gourmet talents.

(Involtini di Pesce Spada)

Difficulty Rating: Easy
Makes 4 to 5 servings.

For the Filling:
1/4 cup extra-virgin olive oil
1/2 cup finely minced onion
1 clove garlic, finely minced
3/4 cup plain dry breadcrumbs
1/4 cup minced Italian flat-leaf parsley
3 tablespoons currants
3 tablespoons lightly toasted pine nuts
2 tablespoons grated Pecorino Romano or Parmesan cheese
Salt and ground black pepper
For the Swordfish Rolls:
8-10 slices swordfish (about 2 -2.25 pounds), cut 3/8-inch thick
Juice of 1 navel orange
Juice of 1/2 lemon
2 tablespoons extra-virgin olive oil
1 teaspoon honey
Fresh or dried bay leaves
Red onion, cut in 1-inch by 2-inch pieces
1/4-inch thick orange slices.
Extra-virgin olive oil
Wooden toothpicks

1. PREPARE THE FILLING:  Heat olive oil in a small skillet over medium heat. Add onion and saute until soft and tender, about 5 minutes. Stir in garlic and cook 30 seconds longer.


Stir in breadcrumbs and cook, stirring constantly until breadcrumbs are toasted golden brown, about 3 to 4 minutes. Transfer to a small bowl and let cool.


Stir in parsley, currants, pine nuts, and cheese. Season to taste with salt and pepper.

2. MAKE THE SWORDFISH ROLLS:  Combine the orange juice, lemon juice, 2 tablespoons olive oil, and honey in a small bowl and set aside.


Lay the swordfish slices on a flat surface and sprinkle with salt. Place 2 rounded tablespoons of the filling mixture on each slice and roll up to enclose the filling. Secure with a toothpick.


Place the swordfish rolls seam-side down in a small baking dish. Spoon the orange/lemon juice mixture over the top. Refrigerate 1 to 1 1/2 hours.

3. GRILL THE SWORDFISH ROLLS:  Preheat gas or prepare a charcoal grill to medium- high.

Place the swordfish rolls on 2 parallel skewers spaced 1-inch apart, placing a bay leaf, a piece of onion, and orange slice before and after each swordfish roll.  Using 2 skewers will prevent the meat rolls from turning when you flip them over.  Brush with olive oil and grill for approximately 6 minutes on each side, until fish is opaque and firm.

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