These Sicilian swordfish skewers are stuffed with breadcrumbs, raisins, caciocavallo, and herbs—then grilled with orange and bay leaves. A Mediterranean summer must!
If you’ve ever walked the coastal streets of Sicily, you’ve probably smelled the aroma of sizzling seafood from a family-run trattoria or street grill. These Sicilian swordfish skewers, known locally as Involtini di Pesce Spada, are a beloved dish that combines the bounty of the sea with bold, earthy island flavors.
Why You’ll Love This Recipe
- Authentic and traditional – just like Nonna would make it.
- Bursting with Mediterranean flavors like orange, lemon, raisins, and anchovy.
- Quick to prepare and cook – ready in under 30 minutes.
- Perfect as a main course, appetizer, or party dish.
Authentic Sicilian Swordfish Skewers Recipe
The Video Recipe
Ingredients
Makes about 10 skewers
- 500 g (2 cups / 1 lb 2 oz) swordfish fillet
- 100 g (1 cup / 3 ½ oz) breadcrumbs
- 50 g (¼ cup / 1 ¾ oz) grated Caciocavallo or Parmigiano Reggiano cheese
- 30 g (2 tbsp / 1 oz) raisins
- 60 g (¼ cup / 2 oz) extra virgin olive oil
- 1 anchovy
- 2 g (1 tsp / 0.07 oz) dried oregano
- 1 medium orange, divided (1/2 juice and 1/2 sliced for the skewers)
- 1 lemon
- 1 clove of garlic
- Salt to taste
- Black pepper to taste
- Bay leaves
How to Make Swordfish Skewers: Step-by-step Instructions
First, soak the raisins in warm water for about 10 minutes. This will help them soften and plump up, making them easier to mix into the filling and enhancing their natural sweetness.
While the raisins are soaking, finely chop the garlic. Make sure it is chopped very finely so that their flavors distribute evenly throughout the mixture without any large chunks.
In a mixing bowl, combine the breadcrumbs, chopped garlic, anchovy and finely chopped fresh oregano leaves. Add freshly squeezed orange juice, lemon zest, olive oil and grated caciocavallo cheese to the bowl. Then, drain the softened raisins well and add them to the mixture along with a pinch of freshly ground black pepper. Drizzle in some extra virgin olive oil, and stir everything together thoroughly until the mixture is moist but holds together well—this will make it easier to work with when filling the fish (1).
Next, lay out the thin slices of swordfish on a clean work surface. Season with a pinch of salt. Place about one tablespoon of the prepared filling in the center of each slice (2). Carefully roll up each slice from the bottom to form a tight, compact bundle (3).
To make sure the rolls stay securely closed while cooking, fasten them firmly with toothpicks or thread them onto skewers.
When preparing the skewers, alternate the ingredients by threading on half an orange slice, then a bay leaf, followed by a swordfish roll (4). Repeat this pattern until the skewer is fully assembled.
Finally, heat a little olive oil in a frying pan over medium-high heat. Cook the skewers for about 2 to 3 minutes on each side, or until they develop a beautiful golden color and are cooked through. Turn them gently to avoid breaking the rolls (5).
These flavorful swordfish skewers are now ready to be enjoyed warm!
How to Serve Delicious Swordfish Skewers for a Perfect Meal
Swordfish skewers are a flavorful and visually appealing dish that works wonderfully for both casual dinners and special occasions. To enhance their taste, serve the skewers hot, straight from the pan, accompanied by a fresh side salad with crisp greens and a light citrus vinaigrette to complement the bright flavors in the filling. Grilled vegetables such as zucchini, bell peppers, or asparagus pair beautifully with the smoky notes of the swordfish.
For a heartier meal, consider serving the skewers alongside a simple lemon-herb couscous or a bed of saffron rice. A chilled glass of white wine, like a Vermentino or Sauvignon Blanc, will perfectly balance the dish’s aromatic and savory elements, making your swordfish skewers a truly memorable dining experience.
Storage & Reheating
These skewers are best enjoyed fresh. You can store leftovers in the fridge for 1 day and reheat in a pan or oven at 180°C / 350°F.
Not suitable for freezing due to the texture of the fish and filling.
Variations for the Classic Sicilian Swordfish Skewer Recipe
- Replace swordfish with tuna or even zucchini slices for a pescatarian or vegetarian twist.
- Use pine nuts instead of raisins for a crunchier texture.
- Add chili flakes if you like a bit of heat!
Swordfish Skewers: The Easy Sicilian Recipe That’s Perfect for Summer
Ingredients
- 30 g raisins
- 100 g breadcrumbs
- 1 clove of garlic
- 1 medium orange
- 2 g dried oregano
- 1 anchovy
- 60 g extra virgin olive oil
- Zest of 1 lemon
- 50 g grated Caciocavallo cheese or Parmesan cheese
- Black pepper to taste
- 500 g swordfish fillet
- Salt to taste
- Bay leaves
Instructions
- Soak the raisins in warm water for about 10 minutes.
- While the raisins are soaking, finely chop the garlic.
- In a mixing bowl, combine the breadcrumbs, chopped garlic, anchovy and finely chopped fresh oregano leaves.
- Add freshly squeezed juice of 1/2 orange, lemon zest, olive oil, and grated caciocavallo cheese to the bowl.
- Drain the softened raisins well and add them to the mixture along with a pinch of freshly ground black pepper.
- Drizzle in some extra virgin olive oil, and stir everything together thoroughly until the mixture is moist but holds together well—this will make it easier to work with when filling the fish.
- Next, lay out the thin slices of swordfish on a clean work surface. Season with a pinch of salt.
- Place about one tablespoon of the prepared filling in the center of each slice. Carefully roll up each slice from the bottom to form a tight, compact bundle.
- Fasten them firmly with toothpicks or thread them onto skewers.
- When preparing the skewers, alternate the ingredients by threading on half an orange slice, then a bay leaf, followed by a swordfish roll. Repeat this pattern until the skewer is fully assembled.
- Heat a little olive oil in a frying pan over medium-high heat. Cook the skewers for about 2 to 3 minutes on each side, or until they develop a beautiful golden color and are cooked through. Turn them gently to avoid breaking the rolls.
- These flavorful swordfish skewers are now ready to be enjoyed warm!
