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Sicilian Swordfish Involtini with Breadcrumbs, Pine Nuts, Raisins and Bay Leaves
Delicate thin swordfish cutlets wrapped around a fragrant Sicilian stuffing of toasted breadcrumbs, pine nuts, sweet raisins, citrus zest, and mint, skewered with bay leaves and baked.
Prep
20 min
Cook
15 min
Total
35 min
Oven
190°C (170°C vent.)
Ingredients
servings
4
- Thinly sliced swordfish steaks500 g
- Fresh breadcrumbs100 g
- Toasted pine nuts30 g
- Golden raisins, soaked in warm water30 g
- Organic orange zest1 tsp
- Fresh or dried bay leaves8 pc
- Extra virgin olive oil3 tbsp
- Salt1 tsp
Preparation Steps
1
Preheat oven to 190°C. Toast breadcrumbs in 1 tbsp olive oil for 3 minutes until golden. Mix with pine nuts, drained raisins, orange zest, salt, and black pepper.
5 min timer
2
Place swordfish slices on a board, add a spoonful of filling onto each, roll tightly, and thread onto skewers alternating with bay leaves.
10 min timer
3
Place skewers in a baking dish, drizzle with remaining olive oil, and bake at 190°C for 12-15 minutes until fish is cooked through and top is golden.
15 min timer
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Nutrition Facts
per servingCalories
360
Protein
31g
Carbohydrates
22g
Fat
16g
Allergens
GlutenFishNuts
*estimated values per serving
Provenance & Public Domain Audit
Source: Mediterranean Culinary Heritage / Historic Public Domain Archives (United States Department of Agriculture (USDA) & Mediterranean Gastronomic Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
