Swordfish Involtini with Sicilian Tomato Salad | Dorothy Lane Market

Swordfish Involtini with Sicilian Tomato Salad

PREP TIME 45 mins
COOK TIME 5 mins
Chef Carrie Walters
  • POSTED Aug 20th, 2021
  • BY Chef Carrie Walters


  • 2 oranges
  • 1 cup fresh bread crumbs
  • ¼ cup finely chopped Italian parsley
  • ¼ cup Vera Jane's Extra-Virgin Olive Oil
  • Kosher salt and freshly ground black pepper
  • 2 lbs skinless swordfish steak
  • Kitchen twine, cut into 12 9-inch pieces

Sicilian Tomato Salad:

  • 1 lb ripe tomatoes, cut into 1/4-inch cubes
  • ¼ cup salt-packed capers, rinsed and drained
  • ¼ cup currants
  • 2 Tbsp pine nuts, toasted until golden brown
  • tsp hot red pepper flakes
  • ¼ cup Vera Jane's Extra-Virgin Olive Oil
  • Kosher salt


Grate the zest from the oranges; set aside. Segment out the oranges and set aside in a small bowl. Cut swordfish steak horizontally into 6 thin slices (about 1/3 inch thick).
In a small bowl, combine the bread crumbs, parsley, reserved orange zest, 2 tablespoons olive oil, ½ teaspoon salt, and pepper to taste, mixing well with your hands or a fork.
Season each slice of swordfish with salt and pepper. Lay out on a work surface and divide the bread crumb mixture among the slices, spreading it evenly. Starting from a narrow end, carefully roll each one up like a jelly roll and tie with 2 pieces of twine.
Place on a plate and refrigerate for 20 to 30 minutes; preheat gas grill or prepare a fire in a charcoal grill.
Brush the swordfish rolls all over with the remaining 2 tablespoons olive oil and season again with salt and pepper. Place on the hottest part of the grill and cook for 2 minutes. Gently rotate 90 degrees with tongs and cook for 1 minute, then repeat twice to cook on all sides.
For the tomato salad, mix ingredients together in a bowl and adjust seasoning if necessary.
To serve, season the tomato salad with a little salt and spread out on a platter. Place the involtini on the tomatoes, and garnish with the orange segments.


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