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nvoltini di Pesce Spada (Sicilian Swordfish Rolls) Recipe

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This recipe for nvoltini di Pesce Spada (Sicilian Swordfish Rolls), by , is from Sandra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandra Dill

Category:
Category:

Ingredients:  
Ingredients:  

About 1 pound of swordfish
1 1/2 cups of breadcrumbs, toasted, divided
3 tablespoons currants or small raisins
3 tablespoons of pine nuts, toasted
3 tablespoons of small vinegar-packed capers
Zest from 1 lemon
2 tablespoons (or more) of extra virgin olive oil
Salt and freshly ground black pepper
Extra lemon

Directions:
Directions:
Preheat the grill. Slice the swordfish into thin slices crosswise. (Your fishmonger may be willing to slice for you.) Using a mallet, lightly pound the slices to thin them a bit.
In a small bowl, combine 1 cup of the breadcrumbs, currants, pine nuts, capers and zest. Mix in 2 tablespoons of olive oil. Mix well. If too dry, add a bit more olive oil. (The oil should help moisten the crumbs and allow them to stick together slightly.) Season with salt and pepper.
Spoon filling down the center of each swordfish slice and roll up. Secure the roll with toothpicks to hold together.
Brush each roll with a bit of olive oil. Roll in the remaining breadcrumbs.
Brush grill with olive oil so the rolls do not stick. Grill the swordfish rolls for a few minutes until cooked through about 5 minutes.
Serve with lots of extra lemon.

Number Of Servings:
Number Of Servings:
2-3

 

 

 

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