Swordfish Rolls with Pistachio Pesto

Total Time: 40 minutes
Yield: 4 servings

Tender swordfish slices wrapped around a Sicilian-inspired filling of breadcrumbs, pecorino, pine nuts, raisins, and rich pistachio paste. Baked until golden and served with a bright pistachio pesto, this dish is elegant, aromatic, and full of Mediterranean character.

Ingredients

• 700 g swordfish, thinly sliced

• 100 g Absolutely Nuts Unroasted 100% Pistachio Paste

• 70 g day-old breadcrumbs

• 70 g fresh pecorino cheese

• 30 g grated Parmesan cheese

• 20 g pine nuts

• 20 g raisins

• 1 egg

• 1 lemon (juice)

• Salt, to taste

• Parsley

• Extra virgin olive oil

Instructions

1. Prepare the swordfish.
   Slice the swordfish into thin, even pieces (similar to scaloppine) suitable for rolling. If the slices are too thick, gently pound them between two sheets of parchment until pliable.

2. Dice the PecorinoDice the pecorino cheese and set aside
3. Beat the egg
   Crack the egg and add to a bowl and beat it
   

4. Prepare the filling.
   In a bowl, combine the breadcrumbs, diced pecorino, grated Parmesan, pine nuts, raisins, and chopped parsley.
   Add the Absolutely Nuts Unroasted 100% Pistachio Paste and a pinch of salt.
   Moisten the mixture with lemon juice, a drizzle of olive oil, and the beaten egg. Mix until a cohesive stuffing forms.

5. Form the rolls.
   Place a small mound of filling at one end of each swordfish slice.
   Roll tightly and secure each roll with a toothpick.

6. Prepare the baking tray.
   Lightly oil a baking dish or tray. Arrange the swordfish rolls seam-side down and drizzle with extra virgin olive oil.

7. Bake.
   Bake in a preheated oven at 180°C (350°F) for 15–20 minutes, or until the rolls are lightly golden and the filling is set.

8. Make the pistachio pesto for serving.
   In a small bowl, blend the Absolutely Nuts unroasted pistachio paste with olive oil, salt, and pepper until smooth and spoonable.

9. Serve.
   Plate the swordfish rolls and spoon the pistachio pesto on top or serve it alongside as a dipping sauce.
   Garnish with fresh parsley and a squeeze of lemon if desired.