As my dearest Lily kicked my butt last week with her Cha Gio (Vietnamese Egg Rolls) I had to return the favor by making rolls of my own and so I whipped a pan of my Involtini di Pesce (Italian fish rolls) my take on the traditional Sicilian dish, Involtini di Pesce Spada (Swordfish Rolls). I have made this dish using swordfish before but truthfully, I have used a variety of fish based on whatever was the freshest option I had before me at the market that day, so for this version I am using six beautiful fresh pollock filets. From prep to plate should only take you an hour and you’ll have a sweet and savory piece of fish that will take your taste buds for a loop.
You will need a decently sized backing pan, aluminum foil, and about two pounds of pollock filets, breadcrumbs (I like panko for this), cashew nuts,capers, currants, olive oil, salt, pepper. Enjoy and let us know how yours turned out. Love, Generoso XOXO
Music: Dvorak-String Quintet in E-flat Major, Op. 97, B. 180