Equipment
Ingredients
Main
- 1020 g swordfish, cleaned of skin and bones
- 12 skewers
Caper Stuffing
- 70 ml olive oil
- 15 g onion, minced
- 15 g carrot, minced
- 7½ g garlic, crushed
- 240 g breadcrumbs
- 3 salted capers, rinsed, plumped and drained
- 70 g pecorino, grated
- 5 ml lemon zest
- 3 g parsley, chopped
- 2 g salt
- 1 g black pepper
- 15 ml lemon juice
- 12 bay leaf
- 100 g onion, cut into segments
- 5 g sugar
Salmoriglio Sauce
- 80 ml olive oil
- 30 ml water
- 35 ml lemon juice
- 5 ml lemon zest
- 1 g fresh oregano
- 4 g salt
- 1 g black pepper
- 1 g sugar
- 4 g flat parsley, chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 689 kcal
- Protein
- 44 g
- Carbohydrates
- 34 g
- Fat
- 41 g
- Fiber
- 3 g
- Sugar
- 5 g
- Sodium
- 1078 mg
- Saturated Fat
- 8 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 25 g
- Polyunsaturated Fat
- 6 g
- Cholesterol
- 120 mg
- Potassium
- 867 mg
- Calcium
- 238 mg
- Iron
- 3.2 mg
- Magnesium
- 78 mg
- Phosphorus
- 592 mg
- Zinc
- 2.1 mg
- Vitamin A
- 112 mcg
- Vitamin C
- 9 mg
- Vitamin D
- 23.7 mcg
- Vitamin E
- 7.2 mg
- Vitamin K
- 40 mcg
- Vitamin B6
- 1.0 mg
- Vitamin B12
- 3.2 mcg
- Thiamin
- 0.53 mg
- Riboflavin
- 0.30 mg
- Niacin
- 16.0 mg
- Folate
- 56 mcg
- Water
- 170 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Remove the skin and bones from the swordfish. Cut the steaks into 7.5cm (3-inch) squares that are 2cm (3/4-inch) thick. Slice each square horizontally to create 24 thin slices.
Place each swordfish slice between oiled wax paper. Gently pound with a mallet until the surface area increases by about one-third. Refrigerate until needed.
Heat 70ml olive oil in a skillet. Sauté any swordfish trimmings, minced onion, carrot, and garlic for 1 minute until soft.
Add the breadcrumbs to the skillet. Stir and cook over low heat for 30 seconds.
Transfer the breadcrumb mixture to a bowl. Mix in the capers, pecorino, zest, parsley, salt, pepper, and lemon juice. Add 15-30ml of water if needed to bind the stuffing.
Spread stuffing onto each fish slice and roll up tightly. Thread onto skewers, alternating each roll with a piece of bay leaf and an onion segment. Brush with oil and sprinkle with sugar.
Combine oil, water, lemon juice, zest, oregano, salt, pepper, and sugar in a blender. Process until smooth and creamy, then stir in the parsley.
Place the skewers under a hot broiler. Cook for 1.5 minutes per side until the fish reaches an internal temperature of 63°C (145°F). Baste with sauce and serve.
Chef's Notes
- When pounding the swordfish, ensure it's done gently between oiled wax paper to avoid tearing the delicate flesh. Aim for even thinness for consistent cooking.
- Don't overcook the swordfish; it can become dry quickly. Keep a close eye on it under the broiler and aim for an internal temperature of 63°C (145°F).
- Taste and adjust the seasoning of the stuffing and sauce. The saltiness of the capers and pecorino can vary, so season accordingly.
- For a more robust flavor in the stuffing, consider toasting the breadcrumbs in the skillet until golden brown before adding the other ingredients.
- The salmoriglio sauce is best made just before serving to maintain the freshness of the herbs and lemon.
Storage
Refrigerator: 48 hours — Store in an airtight container.
Reheating: Warm gently in a 150°C (300°F) oven until just heated through.
Troubleshooting
Fish rolls fall apart on the skewer
Cause: Rolls were not wrapped tightly enough or slices were too thick to roll
Fix: Secure loose edges with wooden toothpicks before broiling
Prevention: Ensure fish is pounded thin and rolls are secured tightly by the skewer passing through the seam
Fish is dry and tough
Cause: Overcooking under the high heat of the broiler
Fix: Serve with extra salmoriglio sauce to provide moisture
Prevention: Monitor internal temperature and do not exceed 1.5 minutes per side
Cultural Context
This dish draws inspiration from Italian coastal cuisine, where fresh seafood is often prepared simply to highlight its natural flavors. Swordfish, a firm and meaty fish, is a popular choice in Mediterranean cooking. The combination of breadcrumbs, capers, and herbs is a classic Italian flavor profile, reminiscent of Sicilian or Neapolitan preparations.
