Stuffed Swordfish Rolls

Stuffed Swordfish Rolls

Stuffed swordfish rolls are a seafood lover’s dream come true. A stuffed swordfish rolls dish usually comes prepared with tomato, olive, and pecorino cheese. This dish can serve up to 4 people.


  • 2 tablespoons of olive oil
  • 1 small finely chopped onion
  • 1 finely chopped celery stalk
  • 1 pound of  chopped ripe Italian plum tomatoes
  • 1 cup of half pitted green olives chopped and whole
  • 3 tablespoons of drained bottled of capers
  • 4 swordfish steaks, each 1/2 inch thick that weight 4 ounces in weight
  • 1 egg
  • 2/3 cup of grated Pecorino cheese
  • 1/2 cup of fresh white breadcrumbs
  • salt and ground black pepper
  • sprigs of fresh parsley, for garnish

How to prepare:

  1. Heat the oil in a large heavy frying pan. Add the onion and celery and cook gently for about 3 minutes, stirring frequently. Stir the tomatoes, olives and capers, with salt and pepper to taste.

    Bring to a boil, then lower the heat, cover and simmer for 15 minutes. Stir the sauce occasionally.

  2. Take off the fish skin and place each steak between two sheets of plastic wrap. Pound lightly with a rolling pin until each steak is reduced to about 1/4 inch thick.

  3. Beat the egg in a bowl and add the cheese, bread crumbs and a few spoonfuls of the sauce. Stir well to make a moist stuffing. Spread one-quarter of the stuffing over each swordfish steak, then roll up.

  4. Secure the rolls with a toothpick, add them to the sauce and bring to a boil. Lower the heat, then cover and simmer for 30 minutes, turning once. Add a little water as the sauce reduces.

  5. Remove the rolls from the sauce and discard the toothpicks. Place on warmed dinner plates and spoon the sauce over and around. Garnish with the parsley then serve!

Leave a Reply

Your email address will not be published. Required fields are marked *