Swordfish Rolls

AuthorAlyssa Saltzman
RatingDifficultyIntermediate

Swordfish rolls are a popular dish in Sicily, stuffed with pine nuts, raisins, and cheese.

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Yields4 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr

Ingredients
 1 lb swordfish steak
 2 cups day old italian bread
 1 bunch of dill
 1 tbsp pine nuts
 1 tbsp raisins
 1 bunch parsley
 1 cup grated parmesan
 1 egg
 salt
 pepper
 1 onion
 1 lb tomato sauce

Directions
1

Wash, dry, and cut the swordfish in small size pieces and set aside. Do not try to grind as will end up as paste

2

Remove the crust from the bread.

3

Soak the bread with water, squeeze the water out and add to the tuna.

4

Chop the dill and add to the swordfish.

5

Add the pine nuts and raisins

6

Add salt and pepper

7

Add about ¼ cup (60 gr.) of Parmesan cheese

8

Beat the egg and add to the mixture.

9

Mix with your hands and make medium size balls and flatten them somewhat.

10

Shallow fry the swordfish balls in about 1 inch of olive oil until browned. Dry on paper towel and serve warm.

Ingredients

Ingredients
 1 lb swordfish steak
 2 cups day old italian bread
 1 bunch of dill
 1 tbsp pine nuts
 1 tbsp raisins
 1 bunch parsley
 1 cup grated parmesan
 1 egg
 salt
 pepper
 1 onion
 1 lb tomato sauce

Directions

Directions
1

Wash, dry, and cut the swordfish in small size pieces and set aside. Do not try to grind as will end up as paste

2

Remove the crust from the bread.

3

Soak the bread with water, squeeze the water out and add to the tuna.

4

Chop the dill and add to the swordfish.

5

Add the pine nuts and raisins

6

Add salt and pepper

7

Add about ¼ cup (60 gr.) of Parmesan cheese

8

Beat the egg and add to the mixture.

9

Mix with your hands and make medium size balls and flatten them somewhat.

10

Shallow fry the swordfish balls in about 1 inch of olive oil until browned. Dry on paper towel and serve warm.

Swordfish Rolls