Swordfish Roll Ups As Prepared In Messina Recipes

INVOLTINI DI PESCE SPADA (SWORDFISH ROLLS)

Steps:

• Lay out the swordfish slices on a cutting board or other flat surface, seasoning them generously on both sides.
• In a bowl, mixed the breadcrumbs with the minced garlic, raisins, pine nuts, minced parsley salt and pepper. (NB: If the raisins are very large, you may want to give them a rough chop.) Mix in the olive oil, bit by bit, until the mixture is well moistened and takes on the texture of wet sand. Taste and adjust for seasoning. The mixture should be very savory.
• Lay out the filling on top of the swordfish slices. then roll up the slices starting from the narrower end.
• You can cook the swordfish rolls one of two ways:
• Lay the resulting rolls in a baking dish large enough to just fit them snugly, as pictured above. Season the top of the rolls with salt and any remaining filling mixture. If you've used up all the filling, sprinkle with more breadcrumbs. Drizzle everything with olive oil.
• Set the baking dish in a hot (200C/400F) oven with the convection function turned on if it has it. Bake for 10-15 minutes, until the rolls are cooked through. The top should be nicely browned, but if not you can run the dish under the broiler for a minute or two.
• Place the rolls on skewers (if you want, inter splicing fresh bay leaves between them). Roll the skewers in the remaining filling (or additional breadcrumbs) and drizzle them on both sides with olive oil. Grill the skewers over hot coals for about 5 minutes per side.
• In either case, let the dish cool for a few minutes before serving, with a wedge of lemon and possibly a simply dressed green salad.

SWORDFISH ROLL-UPS AS PREPARED IN MESSINA

Steps:

• Cut off and discard swordfish skin and center bone. Cut each fish steak into pieces approximately three by three by three-quarter inches thick. Cut each piece horizontally into three even slices, making 24 swordfish slices.
• Reserve and chop any trimmings for the stuffing. Place each slice between sheets of oiled waxed paper. Use a flat mallet to gently pound them (see notes). They should become about one-third larger in size. Avoid breaking the flesh. Keep fish refrigerated between sheets of waxed paper or plastic wrap.
• To make the caper stuffing, place oil, swordfish trimmings, vegetables and garlic in a large skillet and cook one minute or until the vegetables are soft but not brown. Add bread crumbs to the skillet and mix well over low heat, 30 seconds. Scrape into a clean bowl; add the remaining ingredients and, if necessary, one to two tablespoons water to help bind the mixture.
• Place slices on work surface. Evenly divide stuffing and place a portion of the filling on each slice. Roll up one slice, press in sides, then squeeze gently to form the shape of a stuffed grape leaf (see notes). Repeat with the remaining slices. Slip a small piece of bay leaf and an onion segment on either side of each roll. Thread rolls onto skewers. If necessary, fasten any openings with toothpicks. Brush rolls with olive oil and sprinkle lightly with granulated sugar (to develop a good color when broiled). Refrigerate until ready to cook.
• To make the salmoriglio sauce, combine the first eight ingredients in a blender jar and blend until smooth and creamy. Pour into a sauce boat. Stir in the parsley. Adjust seasoning. Can be prepared in advance to this point.
• Cook over charcoal or very close to heated broiler about one and one-half minutes to a side. Baste with the salmoriglio sauce and serve at once.