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Involtini di Pesce Spada Recipe

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Ingredients

Scale

For the Salmoriglio

  • 3 large garlic cloves, finely chopped
  • 1 teaspoon oregano
  • 1/2 cup olive oil
  • Juice of 4 lemons
  • Salt & pepper to taste

For the Swordfish Rolls

  • 1/2 cup fresh bread crumbs
  • 2 tablespoons capers, chopped
  • 12 gaeta olives, pitted and chopped
  • 1 large garlic clove, finely chopped
  • 1 tablespoon fresh flat leaf parsley, chopped
  • Salt & pepper to taste
  • 4 tablespoons olive oil
  • 4 skinless swordfish steaks about 1/2 inch thick

Instructions

  1. To make the Salmoriglio, combine garlic, oregano, olive oil, lemon juice, salt and pepper in a medium bowl and mix well.
  2. Start a fire in a charcoal grill, or pre-heat a gas grill. Soak 4 wooden skewers in cold water.
  3. Combine bread crumbs, capers, olives, garlic, parsley, salt and pepper in a bowl. Add 2 tablespoons of the olive oil and mix well.
  4. Place each swordfish steak between two pieces of wax paper and pound gently with the flat end of a meat pounder to 1/4 inch thickness. Cut each steak in half.
  5. Place about 1 tablespoon of the bread-crumb mixture near one end of each piece of fish and roll it up as neatly as possible, tucking in the ends. Thread the fish onto a pair of wooden skewers held parallel to each other, 4 rolls per pair of skewers.
  6. Brush the fish with the remaining olive oil and grill over high heat until
  7. firm to the touch, 8-10 minutes, turning once.
  8. Remove rolls from skewers and serve with the salmoriglio on the side for drizzling or lemon wedges.

Find it online: https://italianchef.com/involtini-di-pesce-spada/