Sicilian Swordfish Rolls with Pine Nuts, Raisins & Crispy Breadcrumbs

Method

1. Step 1: Preheat oven to 200°C (400°F). Pat swordfish fillets completely dry with paper towels, then season both sides with salt and pepper. Set aside while preparing the filling.

2. Step 2: Heat a medium skillet over medium heat. Add 5g pine nuts and toast, stirring constantly, until golden and fragrant (about 2 minutes). Transfer to a bowl. Add breadcrumbs to the same pan and toast until golden (about 3 minutes). Set aside separately.

3. Step 3: In the same skillet, heat olive oil over medium heat. Add diced onion and cook until translucent and softened (about 4 minutes). Add minced garlic and red pepper flakes, stir for 30 seconds until fragrant.

4. Step 4: Add crushed tomatoes, half the toasted pine nuts, and drained raisins to the skillet. Simmer for 5 minutes until slightly thickened. Remove from heat, stir in parsley and thyme. Let cool for 5 minutes.

5. Step 5: Lay each swordfish fillet flat. Spoon 2 tablespoons of the filling onto the center of each fillet. Roll tightly from short end to short end, securing with a toothpick. The fish should be snug but not compressed.

6. Step 6: Heat the same skillet over medium-high heat. Add butter and sear the swordfish rolls seam-side down first for 2 minutes until golden. Flip and cook another 2 minutes. The fish should reach 63°C (145°F) internal.

7. Step 7: Transfer skillet to preheated oven. Bake for 8-10 minutes until fish flakes easily and internal temp reaches 63°C. Rest for 2 minutes.

8. Step 8: While fish rests, combine remaining toasted pine nuts with breadcrumbs. Spoon over the swordfish rolls and serve immediately with a lemon wedge.