Swordfish Paupiettes

Secondo
Mon, 06/16/2014 - 06:05
Swordfish paupiettes
Difficult Level
Medium
Cooking Time
30 m
Cost
Medium

Involtini di pesce spada

You can prepare these paupiettes in advance and cook them at the last minute, making them an ideal dish to serve when you have guests.

Ingredients

cherry tomatoes
200 g
extra virgin olive oil
4 tbsp
garlic
1 clove in its skin
ricotta cheese
200 g
pine nuts
50 g
raisins
50 g
parsley
handful chopped
orange zest
1, finely grated
swordfish
6 very thin slices
white onions
1/2, finely chopped
dry white wine
50 ml
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Preparation

Wash, half and remove seeds from the tomatoes. Sauté them in a pan with two tablespoons of the olive oil and the clove of garlic for five minutes. Discard garlic and leave to one side.

Place the ricotta in a mixing bowl. Add the pine nuts, raisins, most of the parsley, the orange zest, season with salt and pepper and mix well. Spoon a small amount of the mixture onto each slice of sword fish.
Roll fish up to form a barrel shape and secure with a toothpick.

Heat the other two tablespoons of olive oil in a pan and add the chopped onion and the swordfish. Pour in the wine and allow to evaporate. Finally, add the previously cooked tomatoes and cook over a high heat for a further five to six minutes.
Season, sprinkle with the rest of the parsley and serve immediately.