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Ingredients

Involtini of Swordfish
1 kg (2 lb) swordfish, skin removed, cut into four 4 × 5 cm (1½ inch) pieces
3 lemons
⅓ cup (80 ml/2¾ fl oz) olive oil
1 small onion, chopped
3 cloves garlic, chopped
2 tablespoons chopped capers
2 tablespoons finely chopped pitted Kalamata olives
⅓ cup (35 g/1¼ oz) grated Parmesan
1½ cups (120 g/4 oz) soft white breadcrumbs
2 tablespoons chopped fresh flat-leaf parsley
1 egg, lightly beaten
24 fresh bay leaves
2 small white onions, quartered and separated into pieces
lemon wedges, to serve
Method
- Cut each swordfish piece horizontally into 4 slices to give you 16 slices altogether. Place each piece between two pieces of plastic wrap and roll gently with a rolling pin to flatten the fish without tearing it. Cut each piece in half to give 32 pieces altogether.
- Thinly peel the rind from the lemons with a vegetable peeler and cut the rind into 24 even pieces. Squeeze the lemons to give ¼ cup (60 ml/2 fl oz) juice.
- Heat 2 tablespoons olive oil, add the onion and garlic, and cook for 2 minutes. Place in a bowl with the capers, olives, Parmesan, breadcrumbs and parsley. Season, add the egg and mix to bind.
- Divide the stuffing among the fish pieces and, with oiled hands, roll up the fish to form neat parcels. Thread 4 rolls onto each of 8 skewers, alternating with the bay leaves, lemon peel and onion.
- Mix the remaining oil with the lemon juice. Barbecue or grill the skewers for 3–4 minutes each side, basting with the oil and lemon mixture. Serve with lemon wedges.
Notes: To prevent wooden skewers from burning during cooking, soak them in cold water for 20 minutes before using.
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