Swordfish cutlets alla Palermitana

Preparation:

Preparation: Blanch the turnip tops and then sauté them in a pan with the oil, chilli pepper, pine nuts and raisins. Separately, cut half of the swordfish steak into carpaccio and set aside. Cut the remaining half of the swordfish into cubes, brown in a pan with the shallots, the finely cut sandwich bread, the raisins, the pine nuts, the grated citrus peel, the mint and season with salt and pepper. Stuff the slices of swordfish with the sauce obtained, form rolls, roll them in breadcrumbs then pierce them with a skewer alternating with bay leaves and slices of orange and onion. Brown in a pan with some oil and serve over the turnip tops.