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Friday, September 23, 2011

Swordfish Rolls Stuffed with Zucchini - Involtini di Pesce Spada con Zucchine

Once in a while, I like to propose tasty, light dishes without sacrificing the flavors and aromas of good food.  In March, I posted Barley and Vegetable Soup.  Today, I am suggesting another ideal recipe in order to eat light without sacrificing the palate.

All photos - Copyright - ©2011 - La Casa e Il Giardino – picasaweb

Ingredients for 2 people

6 filets of swordfish (other firm fish filet may be substituted)
2 small zucchini
2 fresh tomatoes
2 cloves of garlic
Sprig of mint
2 tablespoons of wine vinegar
1/2 cup extra-virgin olive oil
Salt and pepper to taste

Remove the skin from the tomatoes and chop.

Wash and cut the zucchini into sticks. Saute'  them in a pan with ½ of the oil and one clove of chopped garlic. Add the vinegar, chopped mint and salt.
Place the cooked zucchini at the center of each fish filet and create a roll.
In a pan add, the rest of the chopped garlic and sauté the fish rolls for few minutes.  In the same pan, add the chopped tomatoes and warm up for a few minutes. Serve by placing the fish rolls around the tomatoes.