Messina Swordfish Rolls are a tribute to Neptune and represent a tasty second course with the advantage of being cooked in a short time: between preparation and cooking, in fact, it takes more or less twenty minutes. Protagonist on the tables throughout the year, this second course is ideal in spring and summer and accompanies the discovery of the amazing villages of the province of Messina, for example Milazzo, then Brolo, or Montalbano Elicona or Alcara li Fusi. Finally, from a nutritional point of view, swordfish has excellent meat and is recognized for its white flesh tending to rosé with concentric fiber muscles, just like those of an onion, and the characteristic red "V" muscle or with the shape of a small anchor.
Gently squeeze the slices of swordfish with a meat mallet and set aside. Take a large saucepan in which to put a drizzle of extra-virgin olive oil, a finely chopped onion, a clove of garlic and the cut of swordfish coarsely chopped. Add chopped basil and parsley, breadcrumbs and two tablespoons of capers, then add flavor. Meanwhile, prepare an emulsion that will enhance the taste of the fish: in a container, whisk the extra virgin olive oil with a whisk and, without stopping stirring, pour a little at a time and slowly half a glass of warm water together with the juice of two lemons. You can use the sauce directly or, alternatively, heat it for a few minutes: doing so will also be more dense.
Now proceed with the filling: put on each slice of breaded swordfish a little of the seasoning prepared and a diced provolone. At this point wrap the fish to form a roll and, once all the rolls are prepared, stick them on the practical long toothpicks.
As for the cooking of the swordfish rolls in the Messina area, finally, nothing simpler: just place them for about fifteen minutes on the grill - or in a hot oven at 180 degrees - until golden on both sides. Once cooked and placed on the serving dish, they can be sprayed with lemon juice.
...enjoy your meal!
Photo by fierodiesseresiciliano.it