Swordfish rolls with capers, onion pesto, citrus pesto, raisins and pine nuts
Ingredients to choose
for 4 people
-
swordfish
12 thin slices
-
breadcrumbs
400 gr
-
mignon capers with salt
50 gr
-
onion pesto
4 tablespoons
-
citrus pesto
4 tablespoons
-
raisins
1 tablespoon
-
pine nuts
1 tablespoon
-
orange
1
-
lemon
1
-
bay leaves
10 leaves
-
Salt and pepper
Just enough
-
Extra virgin olive oil
Just enough
How to prepare it
30 min
- Combine the breadcrumbs with previously desalted capers, onion pesto, citrus pesto, raisins, and pine nuts
- Add salt and pepper to taste
- Mix the ingredients until it forms a moist dough
- Stuff the swordfish slices, forming rolls
- Cut the orange and lemon into thick slices
- Form skewers by alternating a lemon wedge, a bay leaf, a swordfish roll and an orange wedge
- Brush them with extra virgin olive oil and coat them in breadcrumbs
- Bake at 200 degrees for 15 minutes
- Serve
