Swordfish Beccafico Rolls with Lime and Ginger
Category: Main Courses
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Swordfish (fresh, thinly sliced) | 840g |
| Fresh lime juice | 35ml |
| Fresh ginger | 10g |
| Pine nuts | 30g |
| Bread (stale or fresh) | 115g |
| Raisins | 30g |
| Bay leaves | 15 |
| Extra virgin olive oil | 40ml |
Instructions:
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Soak the raisins: Begin by washing the raisins thoroughly. Place them in a small bowl and soak them with 25ml of lime juice. Let them sit while you prepare the other ingredients.
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Prepare the breadcrumb mixture: Remove the crusts from the bread slices. Break the bread into pieces and place the crumbs in a blender. Blend until fine, then transfer the breadcrumbs into a large mixing bowl.
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Add the filling ingredients: To the breadcrumbs, add the soaked raisins (drained), pine nuts, and a pinch of salt and pepper. Mix everything together well.
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Make the dressing: Take the remaining lime juice (10ml) along with the olive oil (20ml) that was used to soak the raisins. Stir them together and set aside.
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Prepare the swordfish: Using a sharp knife, cut the swordfish into thin slices, about 4-5 mm thick. You can either ask your fishmonger to slice the fish or, if you have a fillet, use a knife or even a meat slicer to achieve the desired thickness. Gently remove the skin from each piece of fish.
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Fill the swordfish rolls: Lightly salt each slice of swordfish. Place about one or two teaspoons of the breadcrumb mixture in the center of each slice. Carefully roll up each swordfish slice to form a cylinder, making sure the seam is on the bottom to prevent it from unrolling during cooking.
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Arrange the rolls: Place the swordfish rolls close together in a baking dish, with the open end facing downwards. Sprinkle any remaining breadcrumb mixture over the top of the rolls.
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Add the bay leaves: Tuck a bay leaf between each roll, arranging them as if they were the wings of the rolls, to add fragrance and flavor.
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Bake and finish: Drizzle the swordfish rolls with the remaining lime-olive oil mixture. Bake in a preheated oven at 180°C (350°F) for about 15-20 minutes, or until the fish is cooked through and the top is golden and crispy.
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Serve and enjoy: Serve these succulent swordfish beccafico rolls warm with a garnish of fresh herbs, and enjoy the zesty, aromatic flavors of lime, ginger, and pine nuts. Perfect for a light yet satisfying main course!
