Swordfish cutlets

of the most prestigious fish species that populate the bountiful waters that surround the island. In the Messina Strait the spectacular “hunt” for swordfish has been practiced since the beginning of time, as demonstrated by various historic sources.


  • 12 swordfish cutlets, sliced thin like carpaccio
For the filling::
  • 100 g breadcrumbs
  • 1 small onion or 2-3 fresh baby onions
  • 40 g capers
  • extra virgin olive oil


Finely chop the capers and onion, add to the breadcrumbs and oil to obtain a well-blended paste. Spread a thin layer of filling over the fish cutlets after thoroughly removing the skin and any residues of the centre bone, then roll the cutlets and secure with a tooth pick. Bake in a hot oven (200° C) for approximately 15 minutes.