MESSINA SWORDFISH ROLLS
MESSINA SWORDFISH ROLLS
Messina swordfish rolls are a triumph of typical Mediterranean tastes and flavours. Perfect for lunch or dinner, they are excellent after an appetiser and a first course prepared with fresh swordfish!
Equipment
- 1 non-stick pan
- 1 meat tenderizer
- 1 Baking tray
- Wooden skewer
- Baking paper.
Ingredients
- 500 g swordfish very thinly sliced
- 200 g breadcrumbs (for the filling and breadcrumbs)
- 2 spoons parsley chopped
- 1/2 onion chopped
- Organic Peanut Seed Oil Benvolio 1938
- Bay leaves enough
- Salt enough
- Pepper enough
Instructions
- In a non-stick pan, brown the chopped onion with a drizzle of Benvolio 1938 Peanut Oil, to which you then add 100 grams of breadcrumbs, a pinch of salt and a sprinkling of pepper, allowing everything to season for a few minutes.
- Flatten the slices of swordfish with a meat mallet and place a level spoonful of the previously prepared mixture in the centre of each slice, rolling the slice on itself making sure that the ends are closed tightly.
- Using a wooden skewer, thread the freshly prepared rolls, alternating them with a bay leaf.
- Dip the swordfish skewers first in oil and then in breadcrumbs, taking care to place them on a baking tray covered with baking paper.
- Bake in a preheated oven at 180°C for about 20 minutes and serve.
Notes
Bay leaves can be replaced with other types of spices or vegetables as you like.
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