I've been eating an obscene amount of glutinous food lately so I thought I'd make something healthier for a change. Apparently I'm trying to eat my way to utter oblivion so this dish stopped the madness. I had this meal for the first time when lobster and I were in Rome on our honeymoon. We ate at a restaurant called Sicilianbocca and the food was absolutely AMAZING. I still dream about our meals till this day. One dish I remember in particular were these stuffed swordfish rolls. They were thin slices of swordfish stuffed with raisins, pine nuts and cheese. I found a similar recipe online and it was a close rendition of the original but does not compare to the dish we had in Rome. Nonetheless, it was tasty, light and good for the waistline.
Involtini di Pesce Spada
Adapted from Epicurious
3 to 4 servings
For the involtini:
1/2 cup of breadcrumbs (freshly ground, if possible, made with day old bread with crust removed)
1 tbs of fresh young Pecorino cheese
2 tbs of grated Parmigiano reggiano
1 tablespoons pine nuts (pignoli), toasted
1 tablespoons raisins
1 cloves of garlic, diced
1 1/2 tablespoons fresh parsley, chopped
Freshly ground pepper
About 1 tablespoons extra-virgin olive oil
1 1/4 pounds swordfish steaks, pounded thin*
Olive oil to fry
1. Place the breadcrumbs in a medium sized bowl. Add the Pecorino, parmigiano, pine nuts, raisins, garlic and parsley into a food processor and chop very finely. Toss together and season to taste with salt and freshly ground pepper.
2. Drizzle the mixture while tossing with 1 tablespoons of extra virgin olive oil and toss. The olive oil will help to hold the filling together but should not leave the filling soaked – use your discretion.
3. Flatten the swordfish slices further between 2 pieces of wax paper, pounding with the side of a mallet or heavy cleaver very gently so you don’t break through the flesh. Each slice should be about 5 1/2 x 3 1/2 inches.
4. Season each slice of fish with salt and pepper and spoon about 2 tablespoons of the filling on top of the fish. Be careful not to overdo it with the filling….a little goes a long way.
5. Fold in the sides of the fish. Tuck in the end nearest you and roll up the slice. Secure with a toothpick or kitchen twine
6. Repeat for remaining slices.
7. Brush some olive oil all over swordfish and season with salt and pepper. Prepare skillet at medium high and cook fish for two-three minutes. Rotate 90 degrees and cook one to two more minutes, then repeat twice to cook on all sides.
8. Plate and serve with slices of lemon
*Next time I think I'll try to freeze the fish for about thirty minutes and then slice it. Let me know if you try the recipe and it works out for you. Or ask the fish monger to slice it as thin as possible
Mesclun Salad Vinaigrette
Adapted from Ina Garten
2 tablespoons good olive oil
1 teaspoon minced garlic
1/2 teaspoon Dijon mustard
2 tablespoons champagne vinegar
Kosher salt and freshly ground black pepper
Mix all ingredients together.