Stuffed Swordfish, Arugula Pistachio Salad

Fresh Pacific Swordfish
Smoked Paprika Breadcrumb Crust
Sausage, Chestnut, Pistachio Stuffing
Wild Arugula Salad with Pistachios
Sherry Vinaigrette

We used the same stuffing that filled our pork roast roulade, pictured above, which we made a couple weeks ago (here). It was terrific with pork and equally delicious with swordfish.
Stuffed Swordfish

Make a deep slit with a sharp knife in the fresh Pacific swordfish filet.

Brown sweet Italian sausage in a sauté pan, drain off any fat, let come to room temperature. Mix with rough chopped shelled pistachios, chopped peeled & cooked chestnuts, panko breadcrumbs, enough egg white to bind it together, salt and pepper.

Generously fill swordfish filets with the stuffing. Lightly press down on the fish to close the opening. Dust the fish in flour, shaking off any excess, then dip in egg whites, finally crust the fish with the smoked paprika breadcrumb mixture.
Toasted Smoked Paprika Breadcrumbs

Grind day-old baguette in a food processor. Toast the breadcrumbs in a sauté pan with olive oil until golden brown. Toss with several shakes of smoked paprika and a little sea salt. Cool to room temperature.

In a non-stick oven proof pan, brown the sides of the swordfish over medium-high heat in a small amount of canola oil. Then finish cooking the fish in a 350° oven until just cooked through.

Toss wild arugula and shelled pistachios with sherry vinaigrette.
Sherry Vinaigrette
  • 1/4 c. Sherry Vinegar
  • 1 c. Extra Virgin Olive Oil
  • 2 T. Dijon Mustard
  • Sea Salt and Fresh Ground Pepper
Place all ingredients in a jar and shake vigorously.

Stuffed Swordfish!
We loved the unusual combination of flavors here.
Looking forward to more stuffed swordfish dishes in the future.
Do you have a fabulous unique stuffing to share?

14 thoughts on “Stuffed Swordfish, Arugula Pistachio Salad”

  1. Why wasn't I invited? I haven't thought of stuffing fish other than the conventional fillet wrapped around crabmeat. The stuffing and crust are really unique and very intriguing.

  2. I love swordfish simply because it holds it shape so nicely. You combated the dry fish well with that delicious stuffing!!!!

  3. This looks wonderful. I've been wanting to start cooking with chestnuts and this would be a great way to start.

  4. Finally…i have settled down after a hiatus of seven months, and as usual you always manage to pleasantly surprise with wonderfull innovative recipes and pics to match. The filling full of texture and layers, the well-contrasting acidity in the salad…Lory Lynn *****

  5. My comment is unrelated to this actual post… I just wanted to say that the new site is not even up yet but it promises much and teases a lot! I can't wait for the unveiling!

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