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Involtini Di Pesce Spada - Swordfish Rolls

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“Delicious and simple Fish Rolls from Italy. After trimming your swordfish, you should make sure you have at least 8 ounces of trimmings for your filling.”
1hr 5mins

Ingredients Nutrition


  1. Heat 1 1/2 Tablespoons olive oil in a pan, and brown the onion, garlic, and trimmings from your swordfish.
  2. After browned, add parsley, basil, breadcrumbs an capers.
  3. Cook for approximately 2-3 minutes and remove from heat to cool.
  4. After it has cooled slightly, run the mixture through a food mill.
  5. Combine diced Provolone piccante and beaten eggs with the breadcrumb/onion mixture.
  6. Take out your very thinly sliced swordfish and flatten slightly with a mallet.
  7. Then take your filling and place a nice sized spoonful pf mix in the middle of your flat fillets.
  8. Roll up the fillets and hold it closed with a toothpick.
  9. Saute rolls in a bit of olive oil until cooked through.
  10. While rolls are cooking, prepare sauce.
  11. Add lemon juice to a non-reactive bowl, and start whipping it vigorously adding your olive oil very slowly in a steady stream until you acheive a superior emulsion.
  12. Finish off with garlic oregano and tomato.
  13. Spoon a nice amount of sauce onto your plate, and place rolls on top of sauce.
  14. Serve.

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