Swordfish Involtini with Steamed Spinach Recipe

Name: Swordfish Involtini with Steamed Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil, extra-virgin; 2 cloves garlic thinly; 1/2 cup pine nuts; 2 bunches italian parsley chopped; 2 tablespoons black pepper; 1 pound swordfish steaks sliced into thick pieces; 2 cups tomato sauce; 1 tablespoon red pepper flakes; 1/2 cup white wine dry; 1 bunch mint leaves leaves only

Servings: persons

1
Preheat oven to 450F (230C).
2
In a 12 to 14-inch saute pan, heat oil until smoking.
3
Add garlic and cook until lightly golden brown, about 30 seconds.
4
Add pine nuts and cook, stirring constantly until toasted golden brown, about three to four minutes.
5
Remove from heat, stir in parsley flakes and black pepper and allow to cool.
6
Lay swordfish pieces out on counter and divide pine nut mixture among them.
7
Carefully roll each piece like a jellyroll and secure with a toothpick.
8
In a 12 to 14-inch oven proof saute pan, heat tomato sauce, chili flakes and wine until boiling.
9
Place involtini in sauce, well separated and place pan in oven.
10
Keep in oven until cooked through, about six to eight minutes.
11
Remove from oven, sprinkle with mint leaves and serve.

654

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons olive oil, extra-virgin, 2 cloves garlic thinly, 1/2 cup pine nuts, 2 bunches italian parsley chopped, and more.

Yes, Swordfish Involtini with Steamed Spinach falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Swordfish Involtini with Steamed Spinach

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions