Parmesan & garlic stuffed swordfish rolls

I have never been all that crazy about pasta. Sorry, but it’s probably just not gonna happen. It hasn’t happened yet for twenty years, and I’m still not nuts about it. Like it’s good, but I will probably pass on it if I have the chance. Sometimes, this means people stare at me like I’m from outer space and ask “so that means you don’t like Italian food, then?”, which is totally false. But I guess for some people, Italian food begins and ends with pasta and pizza (which is probably why I have so many friends who have been rather whiney about the food when they’ve returned from a holiday in Italy).

And that just shouldn’t be the case. Yes, the Italians win at pizza and pasta (sorry Chicago, but your deep-dish style is just too much bread for my liking, and I love bread), but their cuisine goes beyond that. Which is why, we come to this recipe. I find it just as comforting and slightly-naughty like a bowl of pasta, but betterYeah, sorry, I went there. It’s the perfect way to keep the meatiness of swordfish still succulent, but keeping all the great flavours from the slightly burnt, crusty bits that sear on the pan, and when those crispy bits get soaked up by the white wine sauce? Oh, man. This one’s a goody. I hope you love it just as much as my family do, because it’s become a real favourite treat when set on the dinner table at our house.

Serves 4 with sides. 

4 thick swordfish steaks (thick enough that you can easily slice them in half with a fillet knife), each about 200g or so
salt and pepper
120 of fresh parmesan, grated
90 of breadcrumbs
4 garlic cloves, peeled and finely minced
zest and juice of one lemon
handful of parsley, stalks removed and finely chopped
2 tbsp of olive oil, for cooking
250ml of dry white wine

On a chopping board, lay down the fish and cover with clingfilm. Using a rolling pin, hammer the swordfish steak halves into thinner pieces, until about less than half a cm thick ideally.

Mix together the parmesan, breadcrumbs, garlic, zest and juice of the lemon, and the parsley in a bowl. Season the swordfish with the salt and pepper on both sides. Divide and spread parmesan mixture generously across the swordfish halves, before rolling them up tightly like a scroll, and secure with a toothpick or two.

Heat up a large frying pan, and add the olive oil. When hot, add the swordfish rolls and put the heat at medium-high. You’ll want to sear the whole outside of the swordfish, so I recommend searing on four different ‘sides’ for two minutes each.

Once all the sides are seared, add the white wine, pouring some of it directly over the swordfish rolls. Turn the rolls over to coat in the white wine. Keep the pan bubbling for a few minutes longer, about five or so, until the alcohol content cooks away slightly. Once ready, remove from the heat and serve immediately.


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