Involtini Di Pesce Spada Recipe
Thin slices of swordfish rolled around tomato, olive, and caper stuffing, served over broccolini
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Ingredients
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For the Involtini
For the Broccolini
Method
Preparing the Involtini
- 1
Prepare the Filling
In a bowl, combine the chopped cherry tomatoes, Kalamata olives, capers, and fresh basil. Mix well and set aside.
- 2
Prepare the Swordfish
Lay the swordfish fillets flat on a cutting board. Season both sides with salt and black pepper.
- 3
Assemble the Involtini
Take a spoonful of the tomato-olive-caper mixture and place it at one end of a swordfish fillet. Roll the fillet tightly around the filling and secure it with a toothpick. Repeat with the remaining fillets.
- 4
Cook the Involtini
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Carefully place the involtini in the skillet and cook for 3-4 minutes on each side, or until the fish is cooked through and golden brown. Remove from the skillet and keep warm.
Preparing the Broccolini
- 5
Cook the Broccolini
In a separate pot, bring salted water to a boil. Add the broccolini and cook for 3-4 minutes until tender but still crisp. Drain and immediately transfer to an ice bath to stop the cooking process.
- 6
Season the Broccolini
Once cooled, drain the broccolini again and toss it with 1 tablespoon of olive oil and lemon juice. Season with salt to taste.