Sicilian Swordfish Rolls Stuffed with Pine Nuts, Raisins, and Herbs

Method

1. Toast the pine nuts in a dry skillet over medium heat, stirring constantly, until golden and fragrant—about 3 minutes. Watch closely; they burn quickly. Transfer to a bowl immediately.

2. Combine breadcrumbs, toasted pine nuts, raisins, garlic, parsley, and basil in a mixing bowl. Drizzle with 20ml olive oil and toss until evenly moistened. The mixture should hold together when pressed. Season with salt and pepper.

3. Cut the swordfish steak into 3 equal portions, roughly 130g each. Place each piece between plastic wrap and gently pound to 1cm thickness for even rolling.

4. Spoon 2 tablespoons of the stuffing onto each swordfish portion. Roll tightly and secure with a toothpick. The roll should be snug but not compressed.

5. Preheat oven to 200°C (400°F). Heat remaining 15ml olive oil in an oven-safe skillet over medium-high heat. Sear the rolls seam-side down for 2 minutes until golden—resist moving them to achieve a proper crust.

6. Flip rolls and pour white wine around them. Transfer skillet to oven and bake 12-15 minutes until internal temperature reaches 63°C (145°F) and fish flakes easily. The wine will reduce to a fragrant pan sauce.

7. Rest rolls 2 minutes in the pan sauce. Remove toothpicks and serve immediately, spooning the reduced wine sauce over the top.