Recipe of Swordfish Involtini With Steamed Spinach - Food Recipes

-- MasterCook Extracted --

Swordfish Involtini With Steamed Spinach

Recipe By : Molto Mario MB1D26
Serving Size : 1
Preparation Time :0:00
Categories : New Text Import

Ingredients - Preparation Method:

3 Tablespoons extra virgin olive oil 2 Cloves garlic -- thinly sliced 1/2 Cup pine nuts 2 Bunches Italian parsley -- finely chopped 2 Tablespoons black pepper 1 Pound Swordfish, Center Cut -- sliced into 4 Oz., 1/4" Thick Pieces 2 Cups basic tomato sauce 1 Tablespoon hot chili flakes 1/2 Cup dry white wine 1 Bunch mint, leaves only to yield 1/4 cup loosely packed Preheat oven to 450 degrees F. In a 12 to 14-inch saute pan, heat oil until smoking. Add garlic and cook until lightly golden brown, about 30 seconds. Add pine nuts and cook, stirring constantly until toasted golden brown, about three to four minutes. Remove from heat, stir in parsley flakes and black pepper and allow to cool. Lay swordfish pieces out on counter and divide pine nut mixture among them. Carefully roll each piece like a jellyroll and secure with a toothpick. In a 12 to 14-inch oven proof saute pan, heat tomato sauce, chili flakes and wine until boiling. Place involtini in sauce, well separated and place pan in oven. Keep in oven until cooked through, about six to eight minutes. Remove from oven, sprinkle with mint leaves and serve. (An excellent accompaniment would be simply steamed spinach, dressed with oil and lemon.)
Serving size: 4 servings - - - - - - - - - - - - - - - - - -