How to make grilled swordfish rolls cut into thin slices wrapped with a very tasty filling consisting of onion, breadcrumbs, parsley, basil, cheese and chopped hard-boiled eggs.
Ingredients for 4 people
- 800 g of swordfish
For the stuffing
- 120 g of semi-hard cheese, provolone type
- 120 g of breadcrumbs
- 2 boiled eggs
- 1 medium onion, thinly sliced
- a sprig of chopped parsley
- some basil leaves
- 1 dl of olive oil
- salt and pepper
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How to prepare swordfish or grilled tuna rolls
In a pan, fry the onion in a little oil and on a very low heat, add the breadcrumbs, the chopped parsley and the chopped basil leaves.
When the mixture starts to brown add the diced cheese and the chopped hard-boiled eggs, salt and pepper.
Stir quickly and when the mixture is homogeneous, after two or three minutes, remove it from the heat.
If necessary, slightly flatten the slices of fish with a meat mallet, then spread the prepared filling on top and close the rolls with wooden sticks.
Cook on the grill or on the plate, and serve immediately.
