Swordfish Involtini: A Sicilian Delight
- Made al Dente
- Jul 5
- 3 min read
This swordfish recipe captures the soul of coastal Sicily — rolled fillets filled with lemon, raisins, pine nuts and, most importantly, tradition.
The air in Palermo in early summer carries salt — not just from the sea, but from memory. It drifts through alleyways and fish stalls, through laundry lines and basil pots on balconies. It finds its way to the kitchens, where something simple becomes sacred. That’s how I first came to understand involtini di pesce spada — not just as a recipe, but as a rite of season.
It begins with the fish. You want swordfish that’s just firm enough to hold a roll, but still supple under the knife. In Sicily, the vendor would slice it for you fresh, slicing along the grain like he was opening a letter. At home, you lay the pale pink sheets flat on a marble counter, each one like a canvas. If they’re too thick, you slice them lengthwise, careful and deliberate.
In a bowl nearby, breadcrumbs wait. But not the bland, dry kind. These are golden, toasted lightly in a pan with just a breath of olive oil. You stir in pine nuts — the Sicilian kind, sweet and resinous — and a small handful of raisins that have been soaking quietly in warm water. This is what makes the dish sing: the contrast of crunch and softness, salt and sugar, sea and orchard.
A clove or two of garlic, finely chopped. A tumble of parsley, bright and green like the hills near Erice. The zest of a lemon, grated straight into the bowl so that its oils perfume the whole mix. Salt and pepper, of course. Some Sicilians add chopped capers — I do, if I’ve brought them back from my garden in Noto. Just one spoonful, to lend that briny, back-of-the-throat kick.
Each fillet becomes a vessel. You spoon in a bit of the stuffing, then roll it gently, tucking the edges in. Some say to skewer them like soldiers, one after the other. I prefer to tie them with a short length of twine, as if wrapping a small parcel. Something about it feels ceremonial.
In the pan, three tablespoons of good olive oil begin to shimmer. The involtini go in with a soft hiss, like cicadas in the late afternoon heat. You don’t rush them. Turn each one gently, letting the outside become golden, crisp in places, the interior warm and tender. The smell is intoxicating — lemon, garlic, the faintest edge of sweetness from the raisins beginning to caramelize.
Once browned, you lift them out and set them aside. Now the pan is ready for its final act: a splash of white wine — something Sicilian if you have it, like a Grillo or a crisp Inzolia. You swirl it in, scraping up the browned bits with a wooden spoon, letting it bubble down into a light sauce. Pour it over the rolls, or let them bathe in it a few minutes before serving.
I like to serve these with wedges of roasted fennel or a salad of bitter greens and orange slices. Something refreshing to cut the richness and mirror the play of sweet and salt that defines the dish. The swordfish remains the star, but the filling — earthy, unexpected — is the voice that tells the story.
Because in Sicily, swordfish involtini aren’t just food. They’re a story passed down — a quiet way of saying I remember. A taste that evokes coastlines and candlelit tables, hands moving in practiced choreography. You eat them slowly, knowing each bite holds sun, sea, and something else too: home.
Notes for the Cook
SERVES: 4 | PREP TIME: 25 minutes | TOTAL TIME: 50 minutes
Ingredients
4 swordfish fillets (approx. 150g / 5 oz each), sliced thin
60g (½ cup) breadcrumbs, lightly toasted
30g (¼ cup) pine nuts
30g (¼ cup) raisins, soaked in warm water
2 garlic cloves, minced
2 tbsp fresh parsley, chopped
Zest of 1 lemon
1 tbsp capers (optional)
3 tbsp olive oil
100ml (½ cup) dry white wine
Salt and freshly ground black pepper
Toothpicks or kitchen twine for tying
Quick Steps
Make the stuffing: Combine breadcrumbs, pine nuts, raisins, garlic, parsley, lemon zest, and capers. Season.
Prepare the fish: Slice fillets thin and lay flat.
Assemble involtini: Spoon in stuffing, roll, and secure with toothpicks or twine.
Pan-fry: Sear in olive oil, 3–4 mins per side, until golden.
Deglaze: Remove fish. Pour white wine into the pan, reduce for 2 mins.
Serve: Spoon sauce over fish. Add salad or vegetables alongside.
