Chef and author Dominique Rizzo shares her recipe for swordish involtini

This Swordfish Involtini recipe is a rendition of the sarde beccafico, stuffed baked sardines, although this is my version using swordfish and the similar delicious stuffing of garlic, pine nuts, raisins, pecorino cheese, and onions.

Sarde beccafico is a typical Sicilian dish made of fresh sardines filled breadcrumbs, olive oil, pine nuts, and raisins. Beccafico, which is a little bird similar to a quail, literally means beak figs.

Swordfish Involtini

This recipe serves 4, takes 15 minutes to prepare and 15 minutes to cook.  Skill level is easy.

Ingredients: 

• 520 grams of swordfish
• olive oil
• ½ cup breadcrumbs
• 1 tbsp parsley
• 1 small onion
• 2 garlic cloves
• 1 tbsp pine nuts
• 1 tbsp raisins, chopped
• 4 tbsp flat-leaf parsley
• 1 small red chilli
• rich tomato sauce
• mixed salad leaves
• 1¼ cup pecorino cheese

Method: 

1. Cut the swordfish into thin slices and flatten. Season with olive oil, salt and pepper.
2. Place the breadcrumbs and parsley in a bowl.
3. To prepare the filling, heat 2 tbsp of oil in a frypan over medium-high heat. Add the onion and cook until it softens. Add the garlic and cook for a further minute. Transfer the onion and garlic to a bowl, along with the pine nuts, raisins, flat-leaf parsley and chilli, and toss to combine.
4. Preheat oven to 180°C.
5. Place ½ tbsp of filling onto a piece of swordfish. Carefully roll up the swordfish. Repeat with the remaining swordfish and filling. Dip the rolls in the seasoned oil. Coat in the breadcrumbs. Fry in hot oil for 2–3 minutes. Transfer to a baking tray and bake in preheated oven for 7 minutes.
6. Top with pecorino and serve with tomato sauce and a mixed salad.

If you would like more recipes and tips like this, then follow Chef Dominique Rizzo on her YouTube Channel and on Facebook or Instagram

For more of Dominique’s recipes go to her cookbook “My Taste of Sicily” https://dominiquerizzo.com/product/my-taste-of-sicily-by-dominique-rizzo/

Dominique’s Cook Book