Baked swordfish braciolette are rolled swordfish spiedini covered with breadcrumbs flavored with herds and garlic. It is a Sicilian recipe from Catania where swordfish are fished traditionally and sustainably. The swordfish covered in breadcrumbs remains moist as the bread coating retains its juices.
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Why Baked is better
Swordfish steak is often grilled or barbecued and served with sauces. In fact, like tuna, swordfish is a very meaty fish and tends to dry when cooked, so you need to add sauces.
I prefer to cook it in the oven and maintain its moisture by covering it with some breadcrumbs or vegetables.
What part of the Swordfish
In my article: Swordfish Facts: Buying Fresh, Cooking Choices, I explain how to find out if the swordfish is fresh and how to cook the different parts of the fish. For baking, you can use the lower part to make a Swordfish wheel and the upper part to make Baked Swordfish and Braciolette Spiedini. They are typical recipes from the South of Italy, my Mom's best.
Baked Swordfish with breadcrumbs is easy to make as the swordfish steak is just laid in the pan and covered with breadcrumbs and/or zucchini.
Swordfish braciolette spiedini is a traditional recipe from Sicily and Calabria. It will take longer to make since you must roll each bite. However, as they are bite size, they are perfect for serving a buffet, and you can fill them with cheese or herbs.
if you want to make the braciolette, you need to ask your fishmonger for thinner slices
The ingredients you need are:
- 16 oz swordfish steak
- 7 oz breadcrumbs
- ½ clove garlic
- 2 tablespoon parmesan cheese
- 1 sprig parsley
- 4 tablespoon Virgin Olive oil
- salt
- zucchini or lettuce (optional)
First, prepare the breadcrumbs by mixing the parsley finely minced, parmesan, and crushed garlic. I always have a bag ready in the freezer. To find out more, you can read the article: One a month freezer meal prep
How to prepare it
To make swordfish Braciolette
- To make the braciolette cut the slices of swordfish into strips and season with olive oil and salt.
- Coat them with the breadcrumbs and roll them, putting a small amount of extra breadcrumbs inside each roll.
- Insert into skewers.
- Cook under the grill until golden, turning them on each side. It will take about 10 minutes per side
To make baked swordfish
- Cover the bottom of a pan with olive oil and sprinkle with the breadcrumbs.
- Lay the swordfish steaks in the pan, seasoning with salt on each side
- Top with breadcrumbs and olive oil.
- Cook in a hot oven at 180C until golden
NOTE: You can also cover it with thin slices of zucchini or lettuce leaves to keep it moist.
More recipes with swordfish
For seafood ideas for the Feast of Seven Fishes, check out this Web Story.
If you are making the baked swordfish or swordfish braciolette spiedini, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.
📋Baked Swordfish and Swordfish Braciolette Spiedini di Mare
Ingredients (Commissions Earned)
- 16 oz swordfish steak
- 7 oz breadcrumbs
- ½ clove peeled garlic cloves
- 2 tablespoon freshly grated Parmesan
- 1 sprig fresh parsley
- 4 tablespoon extra virgin olive oil
- salt
- zucchini or lettuce (optional)
Equipment (Commissions Earned)
Instructions
- Prepare the breadcrumbs by mixing the parsley finely minced, parmesan and crushed garlic
To make Swordfish Braciolette
- To make the braciolette cut the slices of swordfish into strips and season with olive oil and salt.
- Coat them with the breadcrumbs and roll them putting a small amount of extra breadcrumbs inside each roll.
- Insert into skewers and cook under the grill until golden, turning them on each side.
- It will take about 10 minutes per sides
To make Baked swordfish
- Cover the bottom of a pan with olive oil and sprinkle with the breadcrumbs
- Lay the swordfish steaks in the pan, seasoning with salt on each side
- Top with breadcrumbs and olive oil.
- You can also cover with thin slices of zucchini or lettuce leaves to keep it moist.
- Cook in a hot oven at 180C until golden
Notes
Nutrition
Brian Jones
Oh my that sounds lovely, I really miss good seafood so much!
Christina | Christina's Cucina
I fell in love with swordfish in Sicily, many years ago! I haven't had it in ages, but your recipe makes me want to go to the fish market asap! Looks fabulous!
Claire@foodiequine
I love seafood and this swordfish recipe looks so good. This certainly reminds me of holidays in Italy.
Kate | Veggie Desserts
That breadcrumb coating sounds so nice with the extra flavours in it!
Jeni @ Coquette Kitchen
You're right swordfish can be so tricky. It's not a fish I typically prepare at home in fact. But this preparation looks interesting and might be a really fun dinner party feature!
Kavey Favelle
Very helpful to read your tips about which part of the Swordfish you prefer to use and to ask for it to be sliced a little thinner than usual. I love the look of the finished dish, so one for me to bookmark!