Swordfish rolls are a typical summer dish from the Sicilian tradition, particularly from Catania. They consist of thinly sliced swordfish filled with simple yet delicious ingredients such as capers, olives, breadcrumbs, and tomatoes.

Swordfish rolls can be paired with various sides, like caper peppers or the famous zucchini scapece. Also known as "braciolettini" in some areas, these tasty morsels have several recipe variations, sometimes using pecorino cheese and pine nuts for the filling.

Nutritional Info

- 175 Calories per serving

- Energy: 175 Kcal

- Carbohydrates: 10.8g, Sugars: 3.3g

- Proteins: 9.7g

- Fats: 10.3g, Saturated: 1.75g

- Fibers: 1.5g

- Cholesterol: 31mg

- Sodium: 689mg

For 4 rolls:

- 4 slices of 50g swordfish each

- 8 basil leaves

- 100g plum tomatoes (about 1)

For the filling:

- Chilli powder, as needed

- 1/2 clove of garlic

- 3 basil leaves

- 20g green olives

- 20g capers in brine

- 40g breadcrumbs

- 140g plum tomatoes (about 2)

- 30g olive oil

- Salt, as needed

Preparation

1. Start by preparing the filling: chop the olives and capers, halve the tomatoes, remove the seeds, and dice them.

2. In a bowl, mix breadcrumbs, chopped olives, capers, garlic, tomatoes, a pinch of chilli powder, fresh basil, salt, and olive oil.

3. Halve the swordfish slices, stuff each with the filling (about 16g per slice), fold the edges to secure the filling, roll them, and secure with toothpicks.

4. Slice the tomato and set aside. Grease a baking dish, place the rolls inside, insert a slice of tomato and a basil leaf on each, and sprinkle breadcrumbs on top.

5. Drizzle with olive oil and bake in a preheated oven at 180°C (static) or 160°C (ventilated) for about 10 minutes until golden.

6. Serve the swordfish rolls hot.

Tips

You can also make these rolls with sea bream, sea bass, or snapper fillets. Feel free to replace the tomato slices with other vegetables like zucchini, peppers, or eggplants to complement the rolls. Enjoy experimenting with different ingredients!