Swordfish Rolls "a beccafico" with Lime and Ginger

May I suggest an Italian version of the “swordfish rolls a beccafico” with lime and ginger, adding a touch of creativity while respecting the Sicilian tradition. It is a dish that combines the freshness of the swordfish with citrusy and spicy flavors, a delicious variant that utilizes the exotic taste of ginger and the freshness of lime.

Ingredients

• 4 thin slices of swordfish
• 1 lime (grated zest and juice)
• Grated fresh ginger (about one teaspoon)
• Stale bread or breadcrumbs (about 50 g)
• Raisins (a handful)
• Pine nuts (a handful)
• Salt and pepper to taste
• Extra virgin olive oil
• Fresh bay leaves (optional)
• 1 bunch of parsley

Preparation

1. First, soften the raisins by soaking them in water or, if you prefer, in an aromatic liquor.
2. Prepare the stuffing by crumbling the stale bread (if you use breadcrumbs, this step is not necessary). Mix the bread with the grated lime zest, grated ginger, squeezed raisins, pine nuts, chopped parsley, salt, and pepper. Bind the mixture with a drizzle of extra virgin olive oil and a bit of lime juice, obtaining a moist but not too liquid stuffing.
3. Lay out the swordfish slices and evenly distribute the stuffing on each slice. Roll up the slices on themselves, forming the rolls.
4. Secure the rolls with toothpicks, inserting a bay leaf into each one if you like this flavor.
5. Heat a drizzle of oil in a pan and cook the rolls over medium heat for a few minutes on each side, until they are golden brown and cooked to the right point. During cooking, baste with the remaining lime juice to intensify the citrus flavor.
6. Before serving, remove the toothpicks and place the rolls on a serving plate, garnishing as desired with slices of lime and chopped fresh parsley.

Curiosità

The “involtini a beccafico” are a classic of Sicilian cuisine. The most traditional version uses sardines or anchovies instead of swordfish and a stuffing based on breadcrumbs, pine nuts, raisins, and herbs. The name “a beccafico” comes from the birds’ habit of eating figs (“fico” in Italian), referring to the natural sweetness of the fillings, reminiscent of the taste preferred by birds.

I hope this Italian recipe for swordfish rolls “a beccafico” with lime and ginger satisfies your desire for a dish rich in flavors and Mediterranean aromas with an exotic touch. Happy cooking and enjoy your meal!