Involtini di Pesce Spada alla Messinese Messina - Style Swordfish Rolls
- Aug 5
- 3 min read
Region: Sicily, Italy
Servings: 4
Prep Time: 30 minutes
Cook Time: 15 minutes
Story of the Dish
Along the northeastern coast of Sicily, especially around Messina, swordfish has been a cornerstone of local cuisine for centuries. The Strait of Messina is one of the Mediterranean's most famous fishing grounds, where traditional felucche—iconic wooden fishing boats with towering masts—still hunt swordfish using centuries-old techniques.
Involtini di Pesce Spada alla Messinese are among Sicily's most beloved seafood dishes. Thin slices of fresh swordfish are wrapped around a fragrant filling of toasted breadcrumbs, Pecorino cheese, capers, pine nuts, parsley, garlic, and citrus zest before being baked until tender.
The combination perfectly reflects Sicily's multicultural culinary heritage, blending Arab influences such as raisins and pine nuts with Mediterranean citrus, local herbs, and exceptional olive oil. Today, this elegant recipe is found everywhere from family kitchens to Michelin-starred restaurants across the island.
Ingredients
Swordfish
8 thin slices fresh swordfish (about 2 lb)
Extra virgin olive oil
Kosher salt
Freshly ground black pepper
Filling
1½ cups Italian breadcrumbs
⅓ cup Pecorino Siciliano, freshly grated
2 tbsp capers, rinsed and chopped
3 tbsp pine nuts, lightly toasted
2 tbsp golden raisins, finely chopped
¼ cup Italian parsley, finely chopped
2 garlic cloves, minced
Zest of 1 lemon
Zest of ½ orange
3 tbsp extra virgin olive oil
Finish
Lemon wedges
Micro parsley
Edible flowers
Premium Sicilian extra virgin olive oil
Preparation
Step 1 – Prepare the Filling
Heat a small skillet over medium heat.
Toast the breadcrumbs until lightly golden.
Transfer to a bowl.
Add:
Pecorino cheese
capers
pine nuts
raisins
parsley
garlic
lemon zest
orange zest
olive oil
Mix until the filling is moist but crumbly.
Step 2 – Prepare the Swordfish
Place each swordfish slice between two sheets of plastic wrap.
Gently flatten to an even thickness using a meat mallet.
Season lightly with salt and pepper.
Step 3 – Fill and Roll
Spread a thin layer of filling over each slice.
Roll tightly.
Secure with wooden skewers if necessary.
Brush lightly with olive oil.
Step 4 – Bake
Preheat the oven to 400°F (205°C).
Arrange the rolls in a lightly oiled baking dish.
Bake for 12–15 minutes, until the swordfish is just cooked.
Avoid overcooking to keep the fish moist.
Step 5 – Finish
Drizzle with premium Sicilian extra virgin olive oil.
Squeeze a little fresh lemon juice over the rolls.
Step 6 – Plate
Arrange three rolls per serving on a large warm plate.
Garnish with:
micro parsley
toasted pine nuts
lemon zest
edible flowers
Finish with a final drizzle of Sicilian olive oil.
Chef's Tips
Buy very fresh, thinly sliced swordfish.
Toasting the breadcrumbs enhances their nutty flavor.
Do not overfill the rolls or they may open during baking.
Bake only until the fish turns opaque.
A squeeze of fresh lemon just before serving brightens all the flavors.
Wine Pairing
Best Choice: Etna Bianco DOC
Excellent alternatives:
Grillo DOC Sicilia
Catarratto DOC Sicilia
Carricante IGT Sicilia
Vermentino di Sardegna DOC
Chef Gianluca's Final Advice
For a Michelin-star presentation, slice each swordfish roll diagonally and stand the pieces upright to reveal the colorful filling. Arrange them over a delicate brushstroke of roasted yellow pepper cream or Sicilian lemon emulsion. Add tiny dots of basil oil, micro herbs, toasted pine nuts, edible flowers, and fine threads of lemon zest. Finish with a few flakes of Maldon sea salt and a drizzle of exceptional Sicilian extra virgin olive oil. The presentation should be clean, elegant, and celebrate the vibrant flavors of Sicily.
— Chef Gianluca
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