Sicilian Swordfish Rolls with Pine Nuts, Raisins & Herb Breadcrumbs

Method

1. Heat a small dry skillet over medium-low heat. Add pine nuts and toast, stirring frequently, until golden and fragrant—about 3-4 minutes. Watch carefully as they burn quickly. Transfer to a plate to cool.

2. In the same skillet, add 1 teaspoon of olive oil and sauté diced onion until translucent and softened, about 4 minutes. Add minced garlic and cook for 30 seconds until aromatic. Remove from heat and let cool.

3. In a mixing bowl, combine the cooled onion mixture, toasted pine nuts, raisins, breadcrumbs, parsley, oregano, lemon zest, 1/2 teaspoon olive oil, salt, and pepper. Mix well to form a cohesive stuffing. The mixture should hold together when pressed.

4. Place each swordfish cutlet between two sheets of plastic wrap. Gently pound with a meat mallet or rolling pin to even thickness—about 1cm thick. Remove top plastic wrap.

5. Divide the stuffing equally and mound it along the center of each swordfish slice. Starting from one long edge, roll the fish tightly around the filling. Secure with 2-3 wooden toothpicks if needed.

6. Heat remaining olive oil in an oven-safe skillet over medium-high heat. Sear the swordfish rolls seam-side down first for 2 minutes until golden. Flip and sear all sides, about 1 minute each.

7. Add capers, lemon juice, and 60ml water to the pan. Transfer to preheated 200°C/400°F oven. Bake for 8-10 minutes until fish reaches 63°C/145°F internally and filling is heated through.

8. Remove from oven. Rest for 2 minutes. Serve drizzled with pan juices, extra lemon wedges, and a sprinkle of fresh parsley.