📋Baked Swordfish and Swordfish Braciolette Spiedini di Mare
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.
Course Main Course
Cuisine Italian
Keyword baked swordfish, braciolette swordfish, swordfish in breadcrumb
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
For baking, you can use the lower part to make a Swordfish wheel, and the upper part to make Baked Swordfish and Swordfish Braciolette. They are typical recipes from the South of Italy, my Mom's best.Swordfish braciolettespiedini is a traditional recipe from Sicily and Calabria. It will take longer to make since you will have to roll each bite. They are perfect to serve for a buffet and you can fill them with cheese or herbs.Baked Swordfish with breadcrumbs it is easier to make as it is just laid in the pan. Very similar flavors.When you are at the fishmonger, you will have to ask for thinner slices if you want to make the braciolette.For more information read the article: Swordfish Facts: Buying Fresh, Cooking Choices