Swordfish Involitini
Super easy and nutritious Swordfish involtini rolls stuffed with Mediterranean favourites: capers, bread, olives, pistachio nuts, parmesan cheese, garlic and lemon. What a fantastic recipe in just in 20 minutes and you will have a feast in your plate!
Servings: 4 people
Calories:
Ingredients
- 800 g Swordfish
- 50 g Stale bread
- 50 g Pistachio nuts
- 20 g Green olives
- 10 g Capers
- 10 g Parsley
- 10 ml olive oil
- 5 g Parmesan
- 5 g Garlic
- ½ Lemon zest and juice
- Salt and Pepper to taste
Instructions
- Lets start by preparing the staffing, place the roughly chopped stale bread, garlic, pistachio nuts, parsley, capers ,green olives, parmesan and lemon (zest and juice) in a food processor and blend until a uniform crumb is obtained, taste for seasoning and adjust if needed.
- Arrange the swordfish slices between two cling film layers, then gently pound them until they are a uniform 2/3 mm in thickness
- Remove the top cling film layer, season the swordfish and spoon the staffing evenly on top
- Roll the swordfish steaks in a tube
- Put the griddle pan on the heat, pour the olive oil in a small plate and roll the involtini to coat them evenly.
- Place the sword fish involtini into the hot griddle pan with the end lip on the bottom, this will seal the roll avoiding them opening during the cooking.
- Cook for one minute on each side for a total of four minute, then remove from the heat and cover with aluminium foil or a lid and let it rest for a further two minutes
- Serve hot with a side salad or a side of your choice
Notes
HINT AND TIPS:
When grilling is always best to oil the food instead of the pan as this will reduce the smoke and odours createdYou can prepare this swordfish involtini in advance and cook when required
If a griddle pan is not available, the involtini can be cooked in a frying pan or skillet, or even oven baked. Allergens: DAIRY, GLUTEN, NUTS, FISH RECOMMENDED PRODUCTS
