Pan-Seared Swordfish Involtini
Thin swordfish steaks rolled with breadcrumbs, parsley, and garlic, then seared until golden. A 20-minute Italian seafood dinner that tastes restaurant-worthy.
- Total time
- 20 min
- Servings
- 2
- Calories
- 285
- Protein
- 32g
Ingredients
- 4 oz swordfish steaks (1/2-inch thick)
- ⅓ cup panko breadcrumbs
- 3 tbsp fresh parsley (finely chopped)
- 2 cloves garlic (minced)
- 1 whole lemon (zested + juiced, divided)
- ¼ cup white wine
- 1 cup cherry tomatoes (halved)
Instructions
- 1
Pound swordfish gently between plastic wrap until 1/4-inch thin, being careful not to tear.
- 2
Mix breadcrumbs, parsley, garlic, lemon zest, salt, and pepper in a small bowl.
- 3
Divide filling between swordfish pieces, roll tightly, and secure each with a toothpick.
- 4
Heat olive oil in a skillet over medium-high until shimmering. Sear involtini 3 minutes per side until golden and cooked through.
- 5
Pour wine and lemon juice into the pan. Add cherry tomatoes and simmer 2 minutes until sauce reduces slightly.
- 6
Slide involtini onto plates, spoon tomatoes and sauce over top, and serve immediately.
Tools you’ll need
- 12-inch skillet
- plastic wrap
- meat mallet
- small mixing bowl
- toothpicks
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