You can pair swordfish rolls with a young and fresh white wine such as Verdicchio, Ribolla Gialla, or Greco di Tufo. If you enjoy sparkling wine, you can’t go wrong with a Trento DOC.
Difficulty: easy
Method: 25
Cooking: 20
Chef Danilo Angè
Difficulty: easy
Method: 25
Cooking: 20
Method
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01 / Prepare the filling for the swordfish rolls
Desalinate capers by soaking in water for about 15 minutes
Blend bread with desalinated capers, parsley, Parmigiano Reggiano, and orange zest
Season with salt and pepper
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02 / Prepare the fish
Cut swordfish into slices about 3 mm thick
Lightly brush slices with extra virgin olive oil
Carefully cover with seasoned bread
Roll
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03 / Prepare side courgettes
Cut courgettes first into slices, then into cubes
Finely chop onion
Sweat onion in a frying pan over low heat with a bit of extra virgin olive oil
Add cubed courgettes and brown over medium heat
Add vinegar, salt, and pepper
Cook over medium heat for around 10 minutes
Towards the end, add chopped mint leaves
They are done once they are tender but crisp
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04 / Cook the fish
Put swordfish rolls on a baking tray lightly greased with extra virgin olive oil
Cover with seasoned bread filling
Drizzle rolls with extra virgin olive oil
Bake in the oven at 210 °C for around 10 minutes
When a golden brown crust forms, they are done
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05 / To serve
Transfer rolls to serving dishes
Accompany with courgettes
Wine pairing
To maintain their characteristic softness and succulence, swordfish rolls must be cooked right before serving, so advance preparation is not recommended.
You can prepare the side vegetables a few hours in advance and heat them before serving.
Do not bake the rolls at a temperature lower than what is indicated in the recipe; they must remain soft on the inside with a nice golden brown exterior.
Do not use too much oil; just a drizzle will suffice!
Do not forget to thoroughly desalinate the capers!
You can keep the leftover rolls in the refrigerator for the next day, reheating them in the oven at 150 °C before serving.
You can also freeze them and then let them defrost in the refrigerator before eating them.
You can use white toastie bread instead of durum wheat bread crumb.
If you have leftover fish scraps, you can chop them up and add them to the filling.
You can also use zest from citrus fruits other than oranges, like lemons.
Remember to desalinate the capers for at least 15 minutes, depending on their size and how much salt they are in.
You can replace the capers in salt with capers in vinegar, draining them well before use.
Mint goes very well with courgettes, as do other herbs such as basil, marjoram, or thyme, as long as they are fresh.
Ingredients for 4 people
For the swordfish rolls
400 g whole skinless swordfish fillet
100 g durum wheat bread, crust removed
30 g capers, desalinated
1 bunch parsley
40 g Parmigiano Reggiano, grated
Zest of 1 orange
20 g extra virgin olive oil
Salt and pepper
Salt and pepper
400 g courgettes
80 g onion
4 or 5 mint leaves
50 ml white wine vinegar
20 g extra virgin olive oil
Salt and pepper
Wine pairing
You can pair swordfish rolls with a young and fresh white wine such as Verdicchio, Ribolla Gialla, or Greco di Tufo. If you enjoy sparkling wine, you can’t go wrong with a Trento DOC.
