Sicilian Swordfish Rolls
Ingredients
- 1-1/2 lbs swordfish steaks even in thickness, trimmed into rectangles
- 3/4 tbsp Sicilian Sea Salt with Lemon
- 1-1/4 cups panko divided
- 1-1/2 tbsp currants chopped
- 1-1/2 tbsp pine nuts toasted
- 1-1/2 tbsp capers drained, chopped
- 1-1/2 tsp lemon zest
- 2 tbsp Italian flat leaf parsley chopped, divided
- 1/4 tsp Sicilian Chili Pepper Flakes
- 1/3 cup Forte Olive Oil
- 1 tsp Wild Foraged Fennel Pollen
- 1 lemon cut into thin wedges
Instructions
- Slice the swordfish steaks into thin slices no thicker than 1⁄2”, pound them out until 1⁄4” thick. Repeat with all swordfish.
- In a small bowl, combine 1/2 cup panko, the currants, pine nuts, capers, lemon zest, 1 1/2 tbsp parsley, 1/4 tsp salt, chili flakes, and 3 tbsp Forte olive oil.
- Cut swordfish slices into pieces 3-4 inches wide. Set out on a work surface and brush tops with some oil, then turn slices over. Working with one slice at a time, sprinkle with 1 to 1 1/2 tbsp panko filling. Roll up slice, tucking in sides to make a neat package (some filling will fall out, don't worry about this). Skewer roll closed with toothpicks, pointing them in the same direction so the fish will be easier to turn in the pan. Repeat with remaining fish and filling.
- Spread remaining 3/4 cup panko on a plate. Coat each roll with panko, pressing gently so crumbs adhere.
- Heat 3 tbsp oil in a nonstick frying pan over medium-high heat. Add swordfish rolls and cook covered, turning once, until nicely browned on top and bottom, about 5 minutes (it's okay if they're still a little pink on the sides; they'll continue to cook off the heat). Lift to a platter, twist and then pull out toothpicks. Season lightly with salt, Fennel Pollen and the remaining 1/2 tbsp of parsley. Serve with lemon wedges.
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