Fillet of Swordfish Rolled with a Mixed Filling (Involtini di Pesce Spada con Finocchio)

Swordfish slices rolled with a savory breadcrumb and herb filling, served with a fresh blanched fennel and onion salsa.

Healthy Seafood Main Course Italian Cuisine Swordfish

Estimated Nutrition

Calories

455.2

kcal / serving

1820.6 kcal total

Carbs

19.1g

per serving

76.5 g total

Fat

30.6g

per serving

122.3 g total

Protein

27.7g

per serving

110.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

piece

Lemon Zest

grated

tsp

Lemon Juice

to taste

GrainsCereals

110

Breadcrumb

fresh, no crust

NutsSeeds

clove

Garlic

small

Flat leaf Parsley

leaves

Mint

fresh leaves

piece

Black Pepper

freshly ground

piece

Salt

to taste

pinch

Saffron

strands for decoration

OilsFats

tbsp

Olive Oil

for frying

tbsp

Extra Virgin Olive Oil

for filling

Seafood

400

Swordfish

middle-cut loin, cut into 8 slices

piece

Anchovy

fillets in olive oil

Vegetables

Caper

in brine

0.5

piece

Fennel Bulb

sliced thinly, blanched and patted dry

0.5

piece

White Onion

sliced thinly, blanched and patted dry

piece

Tomato

small, diced for decoration

Method

Serve the rolls over the salsa and garnish with saffron, fennel leaves, and tomatoes.

Mix the fennel, onion, salt, pepper, lemon juice, and olive oil to make the salsa.

Pulse the filling ingredients in a food processor until the mixture is fluffy.

Flatten the swordfish slices between sheets of cling film using a meat cleaver.

Fry the rolls in oil until golden brown and evenly cooked.

Divide filling into 8 small sausage shapes, roll into the swordfish slices, and secure with sticks.