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f Sicilian swordfish involtini fresh out of the oven, thin swordfish rolls stuffed with toasted breadcrumbs, garlic, parsley, raisins, and pine nuts.

Sicilian Swordfish Involtini (Stuffed Swordfish Rolls)

Thin slices of fresh swordfish are rolled with a fragrant Sicilian filling of toasted breadcrumbs, garlic, parsley, raisins, and pine nuts. Baked or grilled, these delicate seafood rolls capture the rustic charm and coastal flavors of traditional Sicilian cooking.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 people
Course: Main Course
Cuisine: Sicilian / Italian Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Involtini
  • 1 kg 2 lbs fresh swordfish, sliced very thin (about 1/8 inch)
  • 100 g breadcrumbs toasted recommended
  • 2 –3 garlic cloves minced
  • A handful of fresh parsley chopped
  • 25 g raisins soaked in warm water
  • 25 g pine nuts lightly toasted
  • Extra virgin olive oil
  • Sea salt
  • Black pepper
  • Optional: bay leaves for grilling
  • Toothpicks or kitchen twine

Method
 

Prepare the Swordfish
  1. Trim off any skin and ensure each slice is cut very thin (about 3mm).
  2. If the slices are too thick, gently pound them between parchment sheets.
  3. Lightly season each piece with salt and pepper.
Make the Filling
  1. In a bowl, mix toasted breadcrumbs, minced garlic, chopped parsley, soaked raisins, and toasted pine nuts.
  2. Add a drizzle of olive oil to lightly moisten the mixture.
  3. Taste and adjust seasoning with salt and pepper.
Assemble the Involtini
  1. Lay each swordfish slice flat.
  2. Add a thin, even layer of the breadcrumb mixture.
  3. Roll carefully into tight bundles, starting from the narrower end if the slice is triangular.
  4. Secure with a toothpick or a small tie of kitchen twine.
  5. Place all rolls seam-side down.
Choose Your Cooking Method
    Method A: Oven-Baked (Classic Sicilian Style)
    1. Preheat oven to 400°F (200°C).
    2. Place the rolls snugly in a baking dish.
    3. Drizzle with olive oil and sprinkle extra breadcrumbs over the top.
    4. Bake for 10–15 minutes, until cooked through.
    5. For a crispy golden top, broil for 1–2 minutes.
    Method B: Grilled with Bay Leaves (Traditional Coastal Style)
    1. Thread rolls onto metal skewers, alternating each roll with a bay leaf.
    2. Brush lightly with olive oil.
    3. Grill over medium-high heat for 3–4 minutes per side.
    4. Watch closely to avoid overcooking.

    Notes

    • Thin slicing is the key. Ask your fishmonger to slice the swordfish as thin as possible. If not, freeze the fish slightly and slice it at home.
    • Don’t overload the filling. A light layer helps the rolls stay tight and cook evenly.
    • Breadcrumbs should be toasted—this gives deeper flavor and prevents the filling from turning mushy.
    • Raisins and pine nuts are traditional Sicilian touches, but you can leave them out if you prefer a more savory roll.
    • These rolls pair beautifully with a crisp white wine like Grillo, Vermentino, or Pinot Grigio.