Involtini di Pesce Spada

If the Swordfish fillets are not already very thin, gently pound them between two sheets of parchment paper until they are about 0.5 cm thick. Cut them into pieces roughly 8x10 cm.

In a large skillet, heat 20 grams of Extra-virgin olive oil over medium heat. Add 5 grams of minced Garlic and sauté until fragrant, about 1 minute. Add the Breadcrumbs and toast, stirring constantly, until golden brown and aromatic, about 3-5 minutes. Transfer to a bowl and let cool slightly.

To the toasted Breadcrumbs, add the remaining 5 grams of minced Garlic, Fresh parsley, Capers, Pitted green olives, Pine nuts, drained Raisins, the zest of the Lemon, 30 grams of Extra-virgin olive oil, 2 grams of Salt, and 1 gram of Black pepper. Mix well to combine; the mixture should be moist but not wet.