Swordfish Rolls

Involtini Di Pesce Spada

Cooking With Nick Stellino
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Ingredients:

4 tablespoons water
1 onion, finely chopped
5 tablespoons olive oil
3 tablespoons finely chopped garlic
6 tablespoons raisins. Plumped in hot water for 20 minutes and drained
6 tablespoons pine nuts
1/4 teaspoon red pepper flakes
1/2 teaspoon finely chopped lemon zest
4 tablespoons Marsala wine
2 pounds loin cut swordfish, cut into 1/4-inch slices, skin removed
2 egg yolks
1 tablespoons fresh lemon juice
4 tablespoons grated Ramano cheese
2 1/4 cups Italian Bread Crumbs
2 cups Tomato Sauce
1 cup clam juice or Fish Stock
4 tablespoons finely chopped fresh parsley

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Serves 4 to 6
Printable Version
Pour the water into a nonstick saute pan, add the chopped onion and cook over high heat until the water evaporates. Add 2 tablespoons of the olive oil, 1 tablespoon of the garlic, the raisins, pine nuts, red pepper flakes and grated lemon zest. Continue cooking, stirring continuously, over medium heat for 3 minutes. Deglaze the pan with the Marsala wine and transfer its contents to a bowl.
Pound the swordfish slices between two pieces of plastic wrap, being creful not to rip the flesh. Once pounded, cut them into sixteen 3x4-inch rectangles. Finely chop all the left over pieces and set aside.
Add the chopped swordfish, egg yolks, lenon juice, Ramono cheese, the remaining garlic, and 2 cups of the bread crumbs to the bowl with the onion mixture . Mix well to incorporate all the ingredients.
Lay the swordfish rectangles on a chopping board of a kitchen table. Place equal amounts of the filling on each slice of fish, fold the edges inward and form about 16 rolls. The stuffing will be pretty sticky and if you press well with your fingers, the rolls will keep their shape without the need of toothpicks. Coast the rolls with the remaining bread crumbs.
Pour the remaining oil into a large nonstick saute pan and heat over high heat until almost smoking. Saute the rolls, seam-side down, until golden brown, 2 minutes on each side and remove to a serving dish. Pour out any remaining oil in the pan and wipe the pan clean. Add the tomato sauce, clam juice and fresh parsley to the pan and bring to a boil over medium heat. Add the fish rolls and simmer, basting with the sauce, for 8-10 minutes over low heat until well cooked.
Chef's Tip:
For a variation on this recipe, add a vinegar/sugr reduction of 3 tablespoons vinegar and 2 tablespoons sugar reduced by half over high heat, to the sauce before simmering the fish rolls.
For a very sophisticated presentation, add 1 teaspoon coca powder and 1 1/2 tablespoons cubed, parboiled celery to the sauce.
©2013 Nick Stellino Productions