Involtini Di Pesce Spada - Swordfish Rolls

Total Time
1hr 5mins
Prep 40 mins
Cook 25 mins

Delicious and simple Fish Rolls from Italy. After trimming your swordfish, you should make sure you have at least 8 ounces of trimmings for your filling.

Ingredients Nutrition


  1. Heat 1 1/2 Tablespoons olive oil in a pan, and brown the onion, garlic, and trimmings from your swordfish.
  2. After browned, add parsley, basil, breadcrumbs an capers.
  3. Cook for approximately 2-3 minutes and remove from heat to cool.
  4. After it has cooled slightly, run the mixture through a food mill.
  5. Combine diced Provolone piccante and beaten eggs with the breadcrumb/onion mixture.
  6. Take out your very thinly sliced swordfish and flatten slightly with a mallet.
  7. Then take your filling and place a nice sized spoonful pf mix in the middle of your flat fillets.
  8. Roll up the fillets and hold it closed with a toothpick.
  9. Saute rolls in a bit of olive oil until cooked through.
  10. While rolls are cooking, prepare sauce.
  11. Add lemon juice to a non-reactive bowl, and start whipping it vigorously adding your olive oil very slowly in a steady stream until you acheive a superior emulsion.
  12. Finish off with garlic oregano and tomato.
  13. Spoon a nice amount of sauce onto your plate, and place rolls on top of sauce.
  14. Serve.

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