Involtini Di Pesce Spada - Swordfish Rolls

Submitted by love4culinary

"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."

 

• Ready In: 1hr 5mins
• Ingredients: 16
• Serves: 3

ingredients

• 2 lbs swordfish fillets, VERY thinly sliced and trimmed (trimmings reserved)
• 1 medium onion, chopped
• 2 garlic cloves, chopped
• olive oil
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh basil
• 1 tablespoon capers
• 3 ounces provolone cheese, piccante. diced
• 3 ounces breadcrumbs, homemade preferred
• 2 large eggs
• salt and pepper

• Sauce

• 1 ounce fresh lemon juice
• 2 garlic cloves
• 4 ounces olive oil
• 1 teaspoon oregano
• 2 teaspoons crushed tomatoes

directions

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.