Swordfish Of Involtini With Steamed Spinach Recipe

Name: Swordfish Of Involtini With Steamed Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra virgin olive oil; 2 cloves garlic, thinly sliced; 1/2 cup pine nuts; 2 bunches Italian parsley, finely chopped to yield 1 cup; 2 tablespoons black pepper; 1 pound center cut swordfish, sliced into 4-ounce pieces 1/4-inch thick; 2 cups basic tomato sauce, recipe follows; 1 tablespoon hot chili flakes; 1/2 cup dry white wine; 1 bunch mint, leaves only, to yield 1/4 cup loosely packed; Basic tomato sauce:; 1 Spanish onion, cut into 1/4-inch dice; 4 cloves garlic, thinly sliced; 3 ounces virgin olive oil; 4 tablespoons fresh thyme (or 2 tablespoons dried); 1/2 medium carrot, finely shredded; 2 (28-ounce) cans of tomatoes, crushed and mixed well with their juices; Salt, to taste; Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes). Add the thyme and carrot and cook 5 minutes more.

Servings: persons

3 tablespoons extra virgin olive oil
2 cloves garlic, thinly sliced
1/2 cup pine nuts
2 bunches Italian parsley, finely chopped to yield 1 cup
2 tablespoons black pepper
1 pound center cut swordfish, sliced into 4-ounce pieces 1/4-inch thick
2 cups basic tomato sauce, recipe follows
1 tablespoon hot chili flakes
1/2 cup dry white wine
1 bunch mint, leaves only, to yield 1/4 cup loosely packed
Basic tomato sauce:
1 Spanish onion, cut into 1/4-inch dice
4 cloves garlic, thinly sliced
3 ounces virgin olive oil
4 tablespoons fresh thyme (or 2 tablespoons dried)
1/2 medium carrot, finely shredded
2 (28-ounce) cans of tomatoes, crushed and mixed well with their juices
Salt, to taste
Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes). Add the thyme and carrot and cook 5 minutes more.

1
Preheat oven to 450 degrees F.
2
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.
3
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.
4
(An excellent accompaniment would be simply steamed spinach, dressed with oil and lemon.)
5
Basic tomato sauce:
6
Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes). Add the thyme and carrot and cook 5 minutes more. Add the tomatoes. Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes. Season with salt to taste. Serve immediately, or set aside for further use. The sauce may be refrigerated for up to one week or frozen for up to 6 months.

576

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

You need 19 ingredients. The key ingredients include: 3 tablespoons extra virgin olive oil, 2 cloves garlic, thinly sliced, 1/2 cup pine nuts, 2 bunches Italian parsley, finely chopped to yield 1 cup, and more.

Yes, Swordfish Of 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 Of Involtini With Steamed Spinach

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions