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Ingredients

• 500 g swordfish, in 8 very thin slices (ask your fishmonger)
• 5 tbsp Castruriali extra virgin olive oil — Olive oil binds the stuffing and keeps the lean fish moist on the grill.
• 80 g dried breadcrumbs
• 30 g pecorino or caciocavallo, grated
• 20 g pine nuts
• 20 g raisins, soaked
• 2 tbsp parsley, chopped
• 1 lemon: zest and juice
• 8 bay leaves
• 1 small red onion, cut into chunks
• salt and black pepper

Method

1. Make the stuffing. Toast the breadcrumbs in 2 tablespoons of oil until golden. Cool, then mix with the cheese, pine nuts, raisins, parsley, lemon zest and seasoning and moisten with a little lemon juice and oil until it holds when pressed.
2. Roll. If the slices are thick, flatten them between sheets of cling film. Put a spoonful of stuffing on each, roll up tightly and press the ends closed.
3. Skewer. Thread the rolls onto skewers, two per skewer, alternating with bay leaves and onion. Brush with oil and roll in any leftover crumbs.
4. Cook. Grill over a medium heat or bake at 200°C (400°F) for 10–12 minutes, turning once, until the fish is just cooked. Serve with salmoriglio.