Swordfish Rolls in Tomato Sauce with Capers
Category: Main Course
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Swordfish fillets | 600g |
| Bread (white) | 50g |
| Olives (pitted) | 20g |
| Capers (pickled) | 15g |
| Extra virgin olive oil | 50g (divided) |
| Fresh thyme leaves | 2 sprigs |
| Salt | To taste |
| Freshly ground black pepper | To taste |
| Crushed tomatoes | 400g |
| Garlic | 1 clove |
| White wine | 50g |
| Fresh basil leaves | 5 leaves |
Instructions:
-
Prepare the Filling:
Start by preparing the stuffing for the swordfish rolls. Remove the crust from the bread and place it into a food processor fitted with a blade attachment. Pulse until the bread turns into fine crumbs. Transfer the bread crumbs into a bowl, then season with salt and freshly ground black pepper. Tear the thyme leaves off the sprigs and add them to the bowl with the breadcrumbs. Slice the olives into rings and add them to the mixture. Set aside. -
Prepare the Swordfish:
If the swordfish fillets still have the skin, you’ll need to remove it. Place the fillet skin-side down on a cutting board, and with a sharp knife, gently separate the flesh from the skin by running the knife between the two, carefully pulling the skin away until it’s completely removed. Next, cut the swordfish into slices about 5mm thick. -
Stuff the Swordfish Rolls:
Place a small amount of the breadcrumb mixture in the center of each slice of swordfish. Roll them up tightly and secure with a toothpick to hold the shape. -
Cook the Swordfish Rolls:
Heat a tablespoon of olive oil in a large pan over high heat. Once hot, add the swordfish rolls and quickly sear each side until golden brown. Once both sides are slightly crispy, pour in the white wine to deglaze the pan. Allow the alcohol to evaporate and the rolls to absorb the flavors, then remove the rolls from the pan and set them aside, reserving the cooking juices. -
Prepare the Sauce:
In the same pan, add the crushed tomatoes and bring to a simmer. Season with salt and pepper to taste. Add the swordfish rolls back into the pan, spooning the tomato sauce over them. Let them cook gently in the sauce for about 10 minutes, allowing the flavors to meld together. -
Garnish and Serve:
Just before serving, tear the fresh basil leaves and scatter them over the top of the swordfish rolls. Serve the rolls hot with the rich tomato sauce and enjoy your flavorful and hearty dish!
Cooking Tips:
- Make sure to use fresh swordfish fillets for the best flavor and texture.
- If you don’t have a food processor, you can manually crumble the bread by hand.
- Adjust the seasoning of the tomato sauce according to your taste by adding more herbs or a pinch of sugar if the sauce is too acidic.
- For a complete meal, serve the swordfish rolls with a side of steamed vegetables or a fresh green salad.
This delicious Involtini di spada al sugo con capperi is a fantastic Mediterranean-inspired dish, perfect for any occasion. The swordfish’s meaty texture paired with the tangy capers and savory tomato sauce makes this a dish that’s sure to impress your guests or simply satisfy your hunger on a cozy evening. Enjoy!
