Sicilian Swordfish Involtini (Involtini di Pesce Spada) are elegant little rolls of thinly sliced swordfish, filled with a mixture of breadcrumbs, herbs, capers, and pine nuts. They’re grilled or baked to perfection and often served with lemon wedges or a light tomato sauce. Briny, savory, and sunshine-bright—this dish captures the soul of Sicilian coastal cuisine.
Yields4 ServingsPrep Time25 minsCook Time20 minsTotal Time45 mins
For the Involtini
1lbswordfish steaks, sliced into thin sheets (~1/4 inch thick)
Salt and freshly ground black pepper
2tbspolive oil, for brushing
1lemon, sliced (for garnish)
Wooden toothpicks or small skewers (optional)
For the Filling
1cupfresh breadcrumbs (preferably from rustic bread)
2tbsppine nuts, toasted
2tbspcurrants or golden raisins, soaked in warm water 10 min, then drained
2tbspgrated Parmesan (or Pecorino, for a sharper taste)
1tbspcapers, rinsed and chopped
1clovegarlic, minced
2tbspparsley, finely chopped
Zest of 1 lemon
3tbspolive oil
Salt and pepper, to taste
Prepare the Filling
1
In a bowl, combine breadcrumbs, pine nuts, currants, cheese, capers, garlic, lemon zest, and parsley.
Drizzle in olive oil a little at a time, mixing until the filling holds together slightly when pressed (moist but not wet).
Season with salt and pepper to taste.
Prep the Swordfish
2
Slice swordfish into thin, wide strips. (You can ask your fishmonger to do this or gently pound slightly thicker slices between plastic wrap with a mallet.)
Season both sides with salt and pepper.
Assemble the Involtini
3
Lay each swordfish strip flat.
Place a spoonful of filling at one end, then roll tightly into a spiral.
Secure with a toothpick or thread onto skewers, 2–3 per skewer for grilling.
Brush lightly with olive oil.
Cook
4
Grill or Pan-Sear Option:
Preheat grill or skillet over medium-high heat.
Cook 2–3 minutes per side, until golden and just cooked through. Avoid overcooking to keep the fish tender.
Oven-Baked Option:
Preheat oven to 400°F (200°C).
Arrange rolls in a lightly greased baking dish.
Bake for 12–15 minutes, until just opaque.
Serve
5
Transfer to a serving platter.
Garnish with lemon slices and extra parsley.
Optional: Drizzle with a simple tomato sauce or serve with a salsa verde on the side.
Serving Suggestions
6
Pair with:
Grilled vegetables or a fennel-citrus salad
Couscous, herbed farro, or crusty bread
A glass of Etna Bianco, Verdicchio, or dry rosé
Variations
7
Add anchovy paste to the filling for a saltier bite.
Mix in chopped sun-dried tomatoes or black olives.
Make a vegetarian version with thin eggplant slices instead of swordfish.
Ingredients
For the Involtini
1lbswordfish steaks, sliced into thin sheets (~1/4 inch thick)
Salt and freshly ground black pepper
2tbspolive oil, for brushing
1lemon, sliced (for garnish)
Wooden toothpicks or small skewers (optional)
For the Filling
1cupfresh breadcrumbs (preferably from rustic bread)
2tbsppine nuts, toasted
2tbspcurrants or golden raisins, soaked in warm water 10 min, then drained
2tbspgrated Parmesan (or Pecorino, for a sharper taste)
1tbspcapers, rinsed and chopped
1clovegarlic, minced
2tbspparsley, finely chopped
Zest of 1 lemon
3tbspolive oil
Salt and pepper, to taste
Directions
Prepare the Filling
1
In a bowl, combine breadcrumbs, pine nuts, currants, cheese, capers, garlic, lemon zest, and parsley.
Drizzle in olive oil a little at a time, mixing until the filling holds together slightly when pressed (moist but not wet).
Season with salt and pepper to taste.
Prep the Swordfish
2
Slice swordfish into thin, wide strips. (You can ask your fishmonger to do this or gently pound slightly thicker slices between plastic wrap with a mallet.)
Season both sides with salt and pepper.
Assemble the Involtini
3
Lay each swordfish strip flat.
Place a spoonful of filling at one end, then roll tightly into a spiral.
Secure with a toothpick or thread onto skewers, 2–3 per skewer for grilling.
Brush lightly with olive oil.
Cook
4
Grill or Pan-Sear Option:
Preheat grill or skillet over medium-high heat.
Cook 2–3 minutes per side, until golden and just cooked through. Avoid overcooking to keep the fish tender.
Oven-Baked Option:
Preheat oven to 400°F (200°C).
Arrange rolls in a lightly greased baking dish.
Bake for 12–15 minutes, until just opaque.
Serve
5
Transfer to a serving platter.
Garnish with lemon slices and extra parsley.
Optional: Drizzle with a simple tomato sauce or serve with a salsa verde on the side.
Serving Suggestions
6
Pair with:
Grilled vegetables or a fennel-citrus salad
Couscous, herbed farro, or crusty bread
A glass of Etna Bianco, Verdicchio, or dry rosé
Variations
7
Add anchovy paste to the filling for a saltier bite.
Mix in chopped sun-dried tomatoes or black olives.
Make a vegetarian version with thin eggplant slices instead of swordfish.
Notes
Sicilian Swordfish Involtini (Involtini di Pesce Spada)
