Swordfish Rolls with Lime

By the GetYourMacros team · 10 September 2026

Tender swordfish slices rolled with a citrusy breadcrumb filling and fresh ginger.

• Time 25 min
• Course Main course
• Diet Pescatarian
• Cuisine Italian
• Allergens gluten, tree nuts, fish

Ingredients (1 serving)

• 160 g Swordfish
• 30 g Breadcrumbs
• 10 g Pine nuts
• 10 g Raisins
• 15 ml Lime juice
• Fresh ginger to taste
• 5 ml Extra virgin olive oil
• Fresh parsley to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Preheat the oven to 200°C and line a small baking tray with parchment paper.
2. In a bowl, mix the breadcrumbs with pine nuts, raisins, chopped parsley, and grated ginger.
3. Add the lime juice and a teaspoon of oil to the bowl, mixing until the filling is slightly moist.
4. Lay the swordfish slices flat; if they are too thick, beat them gently with a meat mallet.
5. Place a spoonful of filling on each slice, roll them up tightly, and secure with a toothpick.
6. Place the rolls on the tray, drizzle with the remaining oil, and bake for 12-15 minutes until golden.

Tips

• For an extra kick, add some lime zest to the breadcrumb mixture before rolling.
• These rolls stay moist for 2 days in the fridge; reheat briefly in a pan with a splash of water.

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