Assyrian-style Stuffed Swordfish Rolls

Ingredients

In this adaptation of Involtini di pesce spada to Assyrian cuisine, we incorporate Assyrian flavors and spices to create a unique dish. The stuffing is enriched with Assyrian herbs and spices, such as sumac, cumin, and coriander, which infuse the rolls with the distinct flavors of Assyria. Additionally, we use Assyrian vegetables like eggplant and bell peppers to add a touch of Assyrian authenticity to the dish. We alse have the original recipe for Involtini di pesce spada, so you can check it out.

• 4 swordfish fillets (about 6 ounces/170g each) 4 swordfish fillets (about 6 ounces/170g each)
• 1 cup (240ml) chopped eggplant 1 cup (240ml) chopped eggplant
• 1 cup (240ml) chopped bell peppers 1 cup (240ml) chopped bell peppers
• 1/2 cup (120ml) chopped onion 1/2 cup (120ml) chopped onion
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 teaspoon (5g) ground sumac 1 teaspoon (5g) ground sumac
• 1 teaspoon (5g) ground cumin 1 teaspoon (5g) ground cumin
• 1 teaspoon (5g) ground coriander 1 teaspoon (5g) ground coriander
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 14g, 2g
• Carbohydrates (total, sugars): 9g, 5g
• Protein: 30g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a skillet, heat the olive oil over medium heat. Add the chopped eggplant, bell peppers, onion, and garlic. Sauté until the vegetables are tender.
3. 3.
   Add the ground sumac, cumin, coriander, salt, and pepper to the skillet. Stir well to combine.
4. 4.
   Lay the swordfish fillets flat on a clean surface. Spoon the vegetable mixture onto each fillet, spreading it evenly.
5. 5.
   Roll up each swordfish fillet tightly and secure with toothpicks.
6. 6.
   Heat a skillet over medium-high heat and add a drizzle of olive oil. Sear the swordfish rolls on all sides until golden brown.
7. 7.
   Transfer the seared rolls to a baking dish and bake in the preheated oven for 10-12 minutes, or until the swordfish is cooked through.
8. 8.
   Remove the toothpicks from the rolls and garnish with fresh parsley.
9. 9.
   Serve hot and enjoy the Assyrian flavors of these Stuffed Swordfish Rolls.

Treat your ingredients with care...

• Swordfish — Ensure that the swordfish fillets are fresh and of high quality. If swordfish is not available, you can substitute it with other firm white fish such as halibut or mahi-mahi.
• Sumac — Sumac is a key ingredient in Assyrian cuisine, providing a tangy and slightly citrusy flavor. If you cannot find sumac, you can substitute it with lemon zest for a similar taste.
• Eggplant — To remove any bitterness from the eggplant, sprinkle salt over the chopped eggplant and let it sit for 15 minutes. Rinse the eggplant thoroughly before using.

Tips & Tricks

• If you prefer a spicier flavor, add a pinch of cayenne pepper to the vegetable mixture.
• Serve the Stuffed Swordfish Rolls with a squeeze of lemon juice for an extra burst of freshness.
• For a complete Assyrian meal, serve the rolls with a side of rice pilaf and a fresh salad.

Serving advice

Serve the Assyrian-style Stuffed Swordfish Rolls hot as a main course. Accompany them with a side of rice pilaf and a crisp salad for a well-rounded meal.

Presentation advice

Arrange the Stuffed Swordfish Rolls on a platter, garnished with fresh parsley. The vibrant colors of the stuffing and the golden-brown swordfish rolls will create an enticing visual appeal.