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

Method

1. Step 1: Preheat oven to 200°C (400°F). Toast pine nuts in a dry skillet over medium heat, stirring frequently, until golden with a fragrant nutty aroma, about 3 minutes. Transfer to a bowl immediately to prevent burning.

2. Step 2: Heat 15ml olive oil in the same skillet over medium heat. Add diced onion and cook until translucent and softened, about 4 minutes. Add minced garlic and cook until raw smell dissipates, about 1 minute.

3. Step 3: Add diced tomatoes, capers, red pepper flakes, and white wine. Simmer until liquid reduces by half and mixture thickens, about 5 minutes. Remove from heat and stir in parsley, toasted pine nuts, raisins, and breadcrumbs. Season with half the salt and pepper. Let cool slightly.

4. Step 4: Lay swordfish steaks flat. If too thick, carefully slice horizontally to create a flap that opens like a book. Season both sides with remaining salt and pepper.

5. Step 5: Divide stuffing evenly among the steaks, placing it along one edge. Roll the fish tightly around the filling, securing with two toothpicks per roll. The rolls should be compact but not compressed.

6. Step 6: Heat remaining 25ml olive oil in an ovenproof skillet over medium-high heat. Sear rolls seam-side down for 2 minutes until golden crust forms. Flip carefully and sear other side for 1 minute.

7. Step 7: Transfer skillet to preheated oven. Bake at 200°C until fish reaches 63°C internal temperature and flakes easily, about 12-15 minutes. Center should appear opaque but still retain a slight translucency.

8. Step 8: Rest rolls for 3 minutes before removing toothpicks. Serve with pan juices spooned over the top.