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Swordfish Involtini

This delicious mediterranean recipe is a favourite with our Sicilian neighbours. Involtini are easy to prepare and can be baked or grilled.

Preparation & Cooking Time: 40 minutes

Serves: 6


You will need:

Lamb Brand Breadcrumbs 200g

Lamb Brand Pine Nuts 25g

Lamb Brand Golden Raisins 25g

Lamb Brand Basil ½tsp

Lamb Brand Table Salt to taste

Lamb Brand Ground Black Pepper to taste

Life Sun dried Tomatoes 200g, chopped

Swordfish Steaks 800g, thinly sliced

Red Ripe Tomatoes 800g, peeled and chopped

Black Olives 100g, stoned and finely chopped

Onions 2 medium, finely sliced

Celery 1 stalk, finely chopped

Capers 50g, finely chopped

Grated Romano Cheese 100g

Olive Oil 2 tbsp


All you have to do is:

Heat 1tbsp oil in a frying pan to fry 1 onion, half of the capers, half the olives and half the celery. Add a couple of chopped slices of swordfish and season with salt and pepper and allow flavours to blend for a couple of minutes.  Remove from heat and allow to cool.

When the mixture is cold add the breadcrumbs, basil and romano cheese and mix well. 

Divide the filling among the swordfish slices and roll enclosing the filling.

In a large frying pan heat the remaining oil and fry the onion until light brown, add the remaining capers, celery and olives. Add the pine nuts, raisins and sun-dried tomatoes. 

Gently mix all ingredients while adding the chopped ripe tomatoes, salt and pepper to taste.

Cook over low heat for 20 minutes.