Easy35 min4 ServesMedium


Rating: 4.5 out of 5.

Swordfish rolls are one of the most representative dishes of Sicilian seafood cuisine. The addition of salsa capperina (caper sauce) gives it a fresh and tangy flavor that is perfect for enhancing the delicate taste of the fish. In this article, we’ll show you how to make swordfish rolls with caper sauce for 4 people.

Its preparation is simple. It can take around 30-35 minutes, assuming that the caper sauce is already made.

Swordfish rolls with salsa capperina step by step:

Swordfish slices4 thinly sliced
Salsa capperina60 to 120 grams (2.12 to 4.23 oz) – Adjust to taste
Breadcrumbs1 cup
Garlic2 cloves, finely chopped
Parsley1/4 cup, freshly chopped
Garlic2 cloves
Lemon zest1/4 cup, grated
EVO oil2 tablespoons
SaltTo taste
Black pepperTo taste

Preparation method

  • Step 1 – Start preparing the rolls by placing the swordfish slices between two sheets of plastic wrap, and pound them with a meat mallet until thin and even.
  • Step 2 – In a bowl, mix the breadcrumbs, chopped garlic, freshly chopped parsley, grated lemon zest, olive oil, salt, and pepper, until well combined.
  • Step 3 – Place some of the breadcrumb mixture onto the swordfish slices and roll them up into a neat shape, securing each roll with a toothpick.
  • Step 4 – Heat some olive oil in a frying pan and cook the rolls for around 10 minutes, turning them occasionally until they are golden brown.
  • Step 5 – In a small bowl, combine the caper sauce.
  • Step 6 – Once the rolls are cooked, remove them from the heat, remove the toothpicks, and place them on a serving plate. Serve with the caper sauce on the side.

At the end of cooking, you are ready to taste a Sicilian recipe! Swordfish rolls with caper sauce are perfect as a summer main course and are sure to leave everyone satisfied: buon appetito!

Buy the products for this recipe


In stock

Learn more about this Region

Cookies are important for the operation of this website, to guarantee your security and to improve your experience.
By clicking OK, you agree to the use of these cookies. For more information, see our Privacy Policy.