Grilled Swordfish Rollatini Involtini di pesce spada alla griglia
Recipe Slice the swordfish into 8 thin slices (or have
You could make these rollatini with another type of firm
your fishmonger do this for you). Cover with
fish if you like—tuna loin is another good choice. You
plastic wrap and pound gently with a meat
could also use fillets of a flat fish, such as sole. They’re
mallet to even out the slices. Combine the bread
much more fragile, so just top with the filling and roll as is.
crumbs, scallion, parsley, pine nuts, lemon
A more delicate fish could be baked in the oven if you’re
zest, and garlic in a small bowl. Season with
afraid of it sticking on the grill.
½ teaspoon salt and a pinch of peperoncino.
Yield Serves 4
Ingredients for the swordfish
Drizzle with 2 tablespoons olive oil and toss to combine. Lay the fish slices out on your work surface. Season lightly with salt. Sprinkle about a tablespoon of crumbs on each piece, reserving
1 (1 ½-pound piece) skinless swordfish
the remaining crumbs. Roll up and secure each
¾ cup dried bread crumbs
one closed with a toothpick or two. Put in a
1 scallion, chopped
baking dish and drizzle with the remaining ¼
2 tablespoons chopped fresh Italian parsley
cup olive oil. Turn the rollatini to coat all sides
2 tablespoons toasted pine nuts, chopped
in the oil.
1 teaspoon freshly grated lemon zest
Preheat a grill or grill pan to medium.
1 small garlic clove, finely chopped
Spread the remaining crumbs on a plate. Roll
Kosher salt
the rollatini in the crumbs, pressing to adhere.
Peperoncino
Brush the grill with oil. Grill the rollatini, turning
6 tablespoons extra-virgin olive oil,
on all sides, until the crumbs have crisped and
plus more for brushing
Ingredients for the salsa
the swordfish is just cooked through, about 7 minutes in all. Remove to a clean baking dish. For the salsa, combine the tomatoes, red
4 ripe plum tomatoes, seeded and diced
onion, olive oil, and vinegar in a medium bowl.
½ small red onion, finely chopped
Season with salt and a pinch of peperoncino.
2 tablespoons extra-virgin olive oil
Toss well. Sprinkle with the parsley and toss
1 tablespoon balsamic vinegar
again. Serve the salsa spooned over the warm
Kosher salt
rollatini or spoon the salsa over and let the
Peperoncino
rollatini marinate for an hour (or more, if
2 tablespoons chopped fresh Italian parsley
refrigerated).
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