Involtini di Pesce Spada con Salsa al Limone (Swordfish Rolls with Lemon Sauce)

Ingredients

• 4 swordfish fillets (150g each) (4 swordfish fillets (5.3 oz each)) 4 swordfish fillets (150g each) (4 swordfish fillets (5.3 oz each))
• 1 cup (120g) breadcrumbs 1 cup (120g) breadcrumbs
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1/4 cup (15g) fresh parsley, chopped 1/4 cup (15g) fresh parsley, chopped
• 1/4 cup (25g) grated Parmesan cheese 1/4 cup (25g) grated Parmesan cheese
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 lemon, zest and juice 1 lemon, zest and juice
• 1/2 cup (120ml) fish or vegetable broth 1/2 cup (120ml) fish or vegetable broth
• 2 tablespoons butter 2 tablespoons butter
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 15g, 1g
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a bowl, combine the breadcrumbs, minced garlic, chopped parsley, grated Parmesan cheese, salt, and pepper.
3. 3.
   Lay the swordfish fillets flat and divide the breadcrumb mixture evenly among them, spreading it over the surface of each fillet.
4. 4.
   Roll up each fillet tightly and secure with toothpicks.
5. 5.
   Heat the olive oil in a large skillet over medium-high heat. Sear the swordfish rolls on all sides until golden brown.
6. 6.
   Transfer the rolls to a baking dish and bake in the preheated oven for 10-12 minutes, or until the fish is cooked through.
7. 7.
   Meanwhile, in a small saucepan, combine the lemon zest, lemon juice, fish or vegetable broth, and butter. Simmer over low heat until the sauce thickens slightly.
8. 8.
   Remove the toothpicks from the swordfish rolls and serve them drizzled with the lemon sauce. Garnish with fresh parsley.

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.
• Lemon — Use organic lemons for the best flavor and zest. Make sure to wash and thoroughly dry the lemons before zesting.

Tips & Tricks

• To prevent the swordfish rolls from unraveling during cooking, secure them with toothpicks or kitchen twine.
• For a more intense lemon flavor, add a few slices of lemon to the baking dish alongside the swordfish rolls.
• Serve the Involtini di Pesce Spada with a side of roasted vegetables or a fresh green salad to complete the meal.
• If you prefer a thicker sauce, you can add a cornstarch slurry (cornstarch mixed with water) to the lemon sauce and simmer until thickened.
• Experiment with different herbs and spices in the breadcrumb filling, such as oregano, thyme, or red pepper flakes, to customize the flavor to your liking.

Serving advice

Serve the Involtini di Pesce Spada con Salsa al Limone as a main course, accompanied by a side of roasted vegetables or a fresh green salad. Drizzle some of the lemon sauce over the rolls and garnish with fresh parsley for an elegant presentation.

Presentation advice

Arrange the Involtini di Pesce Spada on a platter, placing them side by side with the seam side down. Drizzle the lemon sauce over the rolls and sprinkle with additional chopped parsley for a pop of color. Serve with a lemon wedge on the side for an extra touch of freshness.