Involtini of Swordfish

So, my semi-break from cooking and baking is over. The past few days were chillaxing days for me as I took advantage of the Easter long weekend to slow down a bit, cook simple meals and enjoy the outdoors more, which I did. But I’m back! I actually missed browsing through recipes I have bookmarked online or flipping the pages of my favorite cookbooks. I made something exciting for dinner tonight, exciting for me anyway because I have not made this type of dish before, involtini.  I bought some swordfish with the intent of marinating and grilling them just like what I did weeks ago but changed my mind and opted to make something more challenging instead. This recipe ( adapted from Tastes of Mediterranean cookbook) is a modern take on involtini, with the bundles skewered and layered alternately with kaffir lime leaves, lemon peel and white onion instead of individually secured with a wooden toothpick. The recipe actually uses fresh bay leaves and not kaffir lime leaves. Of all days, I have been to five different stores today and they were all out of fresh bay leaves. The kaffir lime leaves worked out and the dish was very aromatic and tasty.Ingredients

  • 3 swordfish steaks (allow 200-250g per person)
  • 2 lemons
  • 1/3 cup olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1 tbs capers, chopped
  • 1 tbs chopped pitted Kalamata olives
  • 1/3 cup finely grated Parmesan cheese
  • 1 cup fresh breadcrumbs
  • 1 tbs chopped fresh parsley
  • 1 egg, lightly beaten
  • fresh bay leaves
  • small white onion, quartered and separated into pieces
  • 2 tbs lemon juice, extra


1.   Place each swordfish steak between two pieces of plastic wrap and roll gently with a rolling-pin to flatten without tearing. Cut each steak into three portions.2.   Peel the lemons with a vegetable peeler. Juice the lemons to give 60ml.

3.   Heat 2 tbs olive oil in a small pan, add garlic and onion, and cook over medium heat for 2 minutes. Place in a bowl with capers, parsley, olives, Parmesan cheese and breadcrumbs. Season with salt and pepper. Add the egg and mix to bind.4.   Divide the stuffing among the fish pieces and, with oiled hands, roll up to form parcels.5.   Thread 3 rolls onto a skewer alternating with the kaffir lime leaves, lemon peel and onion.6.   Mix the remaining olive oil with the lemon juice in a small bowl. Barbecue or grill the skewers for 3-4 minutes each side, basting with the oil and lemon mixture.7.   Serve with extra lemon juice drizzled over the top and with mix salad leaves on the side.And for dessert (yes, I even made one today), it was the delicious Mango and Almond Cheesecake recipe from fellow blogger Acorn In My Kitchen. Tarta de Queso de Mango y Almendra – the cheesecake’s Spanish name and the cheesecake itself were both divine! Go try it.

This entry was published on April 12, 2012 at 9:47 pm. It’s filed under baking, cooking, desserts, food, recipes, Sweet treats and tagged , , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

7 thoughts on “Involtini of Swordfish

  1. The skewers look delicious!

  2. calmyourbeans on said:

    Reblogged this on calmyourbeans.

  3. The skewered little bundles of fish sound great. The photos certainly make them look delicious. They are great.

    • Razel Rull-Navarro on said:

      Thanks, Karen! By the way, I’m making your Romesco sauce and Pechuga de Pollo very very soon. Can’t wait to try them 🙂

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