The Sicilian swordfish rolls are a delicious, light second course that allows many variations by following only your own imagination. The recipe that I propose you I reworked after having tasted this dish in several restaurants in Sicily. I chose a version that best suits my tastes, very delicate and with the addition of some pistachios in the mixture, which goes very well with swordfish. The process is really simple, but the result is superb. You can use the remaining breading to prepare other rolls, such as eggplant ones.

Preparation

1

Cut the swordfish slices in half so as not to be too big. I adjust with the size of my hands, in this way I get bites that are easy to roll and at the same time not too big to lose the balance of flavors. By the way, when buying fish for this recipe, have it cut quite thin, a thickness between half and one cm should be fine! Season the slices with a pinch of salt, extra virgin olive oil, white pepper, nutmeg and sage.

2

Separately prepare the filling: breadcrumbs, oil, chopped pistachios and some whole, sultanas, anchovy paste and some chopped pieces of fish.

3

Lightly bread the fish slices with breadcrumbs and place a teaspoon or two of the mixture on top of them.

4

Roll up the slice, stop it with a toothpick and place on the baking sheet lined with parchment paper. Bake for 20 minutes in a static oven at 200 ° C, until the external breading is golden.

Advice

This version of the recipe is in white, but you could put a few pieces of tomato in the filling and prepare a tomato sauce on which to place the rolls in the pan. The result will amaze you equally, the swordfish rolls will be soft but slightly less crunchy, the choice is yours!

If you do not have fresh swordfish available, you can use what you buy in the frozen department of the supermarket, the result is still excellent.