Swordfish Involtini with Sicilian Tomato Salad

Swordfish Involtini with Sicilian Tomato Salad

Beautiful swordfish is complemented by the delicious combination of bright, acidic tomato, briny capers, sweet currants, and the nutty goodness of toasted pine nuts.


2 oranges
1 cup fresh bread crumbs
¼ cup finely chopped fresh Italian parsley
¼ cup Vera Jane’s Extra-Virgin Olive Oil
Kosher salt and freshly ground black pepper
(1) 2-lb skinless swordfish steak, cut horizontally into 6 thin slices (about 1/3 inch thick)


1 lb ripe tomatoes cut into ¼-inch cubes
¼ cup salt-packed capers, rinsed and drained
¼ cup currants
2 Tbsp pine nuts, toasted until golden brown
1½ 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.

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.

Cut twelve 9-inch-long pieces of kitchen twine. 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 turn over 90 degrees with tongs and cook for 1 minute, then repeat twice to cook on all sides.

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.


Mix ingredients together in a bowl and adjust seasoning if necessary.

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