300 g fresh sword fish, 300 g fresh breadcrumbs, 30 g pine nuts, 50 g raisins, lemon and orange juice, mint, basil, garlic, salt, pepper, bay leaves
Arrange the fresh breadcrumbs in a bakin tin. Add the pine nuts, raisins, mint, basil and garlic. Season with lemon and orange juice, salt and pepper. Slice out the sword fish (slices of 3 mm each). Dip the slices in the olive oil then in the mixture. Roll up the breaded slices. Put the bundles on a spit with bay leaves. Cook on a grill and serve immediately.