Swordfish rolls with mango sauce

(makes 8 rolls)

For the swordfish rolls:

• 1 lb swordfish slices (8 thin slices)

• 3 + 1/2 oz fresh bread crumbs (100 g)

• Zest of 1 lemon

• Fresh basil leaves, to taste

• 2 tsp extra virgin olive oil (10 g)

• Salt and black pepper, to taste

For the mango sauce:

• 1 ripe mango

• 1 oz fresh ginger, peeled (30 g)

• 2 tsp extra virgin olive oil (10 g)

• Salt and black pepper, to taste

Prepare the mango sauce:

• Peel and roughly chop the mango.
• Grate the peeled ginger into a tall container.
• Add the mango pieces, olive oil, salt, and pepper.
• Blend with an immersion blender until smooth and creamy.

Prepare the filling:

• Cut the bread into cubes and place in a blender.
• Add fresh basil leaves (reserve some small ones for garnish), lemon zest, olive oil, salt, and pepper.
• Blend until you obtain fine, uniform crumbs.

Assemble the rolls:

• Lay out the swordfish slices and place a spoonful of the breadcrumb mixture in the center of each.
• Fold the longer sides inward and roll up from the bottom to form a roll.

Cook the rolls:

• Heat a non-stick skillet with a drizzle of olive oil.
• Place the rolls seam-side down and cook over medium-high heat for about 1 minute to seal.
• Gently turn the rolls until all sides are evenly browned, about 2–3 minutes in total.

Serve:

• Transfer the cooked rolls to a serving plate.
• Drizzle with the mango sauce and garnish with the reserved basil leaves.