| Prep: 30 mins | Cook: 20 mins – 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 360 | 18g | 4g | 12g |
| sugars | fibre | protein | salt |
| 2g | 1g | 30g | 0.3g |
Why I Love Argentine Stuffed Swordfish Rolls
There’s something about this Argentine inspired recipe, the Stuffed Swordfish Rolls, that transports me from the heartland of Nebraska straight to the seafaring traditions of South America. The complex, bold flavors harmonize in a way that reminds me of the symphony of tastes in Midwestern cuisine, but with a totally distinct character.
Now, don’t get me wrong, I certainly cherish a good corn casserole or hearty beef stew (after all, I was born and raised on these staples). But the beautiful thing about food is its ability to cross borders and bring worlds together. In this dish, I’ve found a melting pot of variance that resonates beyond regional limits.
The Flavors Behind the Fondness
Swordfish, with its firm flesh and subtle sweetness, serves as the star of these rolls, enrobed in a tribute of ingredients inspired by the flavors of Argentina. The fresh spinach leaves, roasted peppers, and breadcrumbs filling creates a symphony within itself, every bite filled with balanced textures and flavors.
The addition of concentrated hits of aromatic garlic and fresh lemon juice, as well as the welcome warm notes of olive oil and the boldness of parsley, elevate the mild swordfish to a higher plane. And, oh, the butter brings out the creaminess in the fish while providing it with an irresistible crust when seared to perfection.
From Argentina to Nebraska: A Whisk Around the World
While the recipe doesn’t necessarily draw directly from traditional Midwestern recipes, the focus on organic, farm-fresh ingredients and easy preparation could have easily been in a Nebraska kitchen. From the spinach, peppers and parsley to the handmade breadcrumbs and the carefully-selected seafood, each element echoes the farm-to-table freshness that is a key aspect of my cooking philosophy. This dish merges the comfort of Midwestern cooking with the robust flavors of Argentine cuisine.
The recipe reminds me of Argentine Empanadas in the way it combines simple, fresh ingredients to achieve a surprisingly multifaceted flavor. It’s also quite similar to Robert Irvine’s Swordfish Stuffed with Crabmeat, although my recipe opts for a simpler, fresher filling.
Stuffed Swordfish Rolls would pair beautifully with a side of chimichurri potatoes or a simple tossed green salad. The freshness of the ingredients in this dish respond wonderfully to the bold flavors of chimichurri, and a salad provides a light, crisp contrast.
From hearty Nebraskan homecooking to the exciting flavors of Argentinean cuisine, Stuffed Swordfish Rolls is a delightful journey across borders that’s bound to charm food lovers far and wide.
What You’ll Need
- 6 Swordfish steaks, each around 6 ounces
- 1 cup fresh spinach leaves
- 1/2 cup chopped roasted red peppers
- 1 cup fresh breadcrumbs
- 2 cloves garlic, minced
- 2 tablespoon olive oil
- 1/2 cup white wine
- 1/3 cup freshly squeezed lemon juice
- 1/2 cup chopped fresh parsley
- Salt and Pepper to taste
- 2 tablespoons unsalted butter
- 6 wooden skewers, soaked in water
Method
Step One
Preheat your oven to 400 degrees Fahrenheit. As the oven preheats, prepare your swordfish steaks by pounding them out to about 1/4 inch thick. Season both sides of the steaks with salt and pepper.
Step Two
In a large skillet, heat the olive oil over medium heat. Add the garlic and cook until it becomes fragrant. Add the fresh spinach and chopped roasted red peppers to the skillet, cooking them until the spinach wilts.
Step Three
Remove the skillet from heat. Stir in the breadcrumbs, completing your stuffing. Divide the mixture evenly across the swordfish steaks, then roll them up, securing each steak with a soaked wooden skewer.
Step Four
Place the rolled swordfish in a baking dish. Sprinkle them with the chopped fresh parsley. Pour the white wine and lemon juice over the rolled steaks, then top each with a slice of butter.
Step Five
Place the baking dish in the preheated oven. Allow it to bake for about 20 minutes, or until the swordfish is easily flaked with a fork. Serve the stuffed swordfish rolls hot, pairing them with a side of your choice.
