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Swordfish rolls – the recipe from Cooks but good


Swordfish rolls are a typical summer dish of the Sicilian tradition. They are prepared with rather thin slices of swordfish, flavored with bay leaves and with a filling with simple but very tasty ingredients. Traditionally they are served on a stick, but you can also cook them individually. In Sicily there are different variations of the recipe, equally tasty, such as the one used in Messina where they are called braciole or cutlets, given their small size.
Swordfish rolls are delicious morsels stuffed with a soft filling and cooked in the oven or on the griddle until lightly golden. They are perfect as a second course, accompanied by a fresh salad or seasonal vegetables, which goes well with any fish-based menu and lends itself to making an ordinary meal a unique experience.
A fundamental requirement for this recipe is to cut the fish, thin enough not to break. Ask your trusted fishmonger to cut thin slices from the swordfish, no more than 1/2 cm thick. The part that is best suited to being processed is the so-called “surra”, that is, the fattiest part of the fish, the one found around the abdominal cavity. Beat the slices gently with a meat mallet, being careful not to flake them. The filling of the swordfish rolls is made up of simple but very tasty ingredients. You can use breadcrumbs, chopped parsley, chopped garlic and capers and cheese. Mix the ingredients together and distribute them on the swordfish slices.
When cooking, do not exceed 10-15 minutes, it is important not to prolong it. Swordfish meat does not need long cooking, otherwise you will get a dry and stringy fish.


  • 500 g Thinly sliced ​​swordfish
  • 50 g bread crumbs or crumbs of stale bread
  • 1 egg
  • 50 g Fresh caciocavallo or provolone
  • 1 onion small
  • 2 garlic cloves
  • 1/2 spoonful of desalted capers
  • parsley to taste
  • extra virgin olive oil to taste
  • sale q.b.
  • pepe q.b.

It will also serve you

  • bread crumbs for the breading
  • extra virgin olive oil to taste
  • bay leaves to taste
  • Place the fish slices on a cutting board and remove the outer skin with a sharp knife. Wash them and dry them with kitchen paper.

  • To make them thinner, beat them with a meat mallet, being careful not to break them. If they are too large you can cut them in half and make 2 rolls from 1 slice. Help yourself with two sheets of baking paper, inserting the slice between the two. Even the ends and set the scraps aside.

For the stuffing

  • Chop the onion and garlic very finely. Chop the fish scraps and brown them together with the garlic, onion and 4 tablespoons of oil.

  • Add the parsley and chopped capers, add the breadcrumbs and cook for 10 minutes. Turn off the heat and let the mixture cool.

  • Add the egg and finely chopped Caciocavallo to the mixture, add salt and pepper to taste. With the help of a spoon, mix everything together, the mixture should be compact.

  • With your hands, prepare croquettes and place them in the center of each slice of fish. Roll them up, closing the edges and set the rolls aside.

  • Once finished, grease the rolls in extra virgin olive oil, add a pinch of salt on the outside and coat them in breadcrumbs.

  • Place them on a baking tray greased with a little oil. At the end, insert the bay leaves between one roll and the other and finally add a drizzle of oil.

  • Cook in the oven, previously heated, at 220°C in static mode above the central level of the oven for about 10-15 minutes until lightly golden. If necessary, at the end of cooking, turn on the grill for 2-3 minutes. Serve hot with a side salad or seasonal vegetables.

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