Swordfish Involtini - {Involtini Alla Siciliana}

Swordfish Involtini - {Involtini Alla Siciliana}
Swordfish Involtini - {Involtini Alla Siciliana}

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    tablespoons extra-virgin olive oil plus

  • extra for garnish

  • 1/2

    cup whole Gaeta olives

  • 1/4

    cup salt-packed capers rinsed, drained

  • 1

    tablespoon hot red pepper flakes

  • 2

    tablespoons pine nuts

  • 1/4

    cup currants

  • 1 1/2

    cups Basic Tomato Sauce (see recipe)

  • 1

    cup dry white wine

  • 1/2

    cup fresh bread crumbs - (to 1)

  • 2

    oranges zested

  • 1/4

    cup finely-chopped fresh flat-leaf parsley plus

  • extra for garnish

  • Kosher salt to taste

  • Freshly-ground black pepper to taste

  • 1 1/2

    pounds swordfish cut into four

  • 1/3

    "-thk slices by your fishmonger

  • String or toothpicks as nee3ded

  • Fresh oregano leaves torn

  • Fennel fronds for garnish

Directions

Preheat the oven to 400 degrees. In a 12-inch ovenproof skillet, add 2 tablespoons of the olive oil, the olives, capers, red pepper flakes, pine nuts and currants. Stir in the tomatoes and wine. Bring to a boil over medium heat. Lower the heat to a simmer and cook for 1 to 2 minutes. Remove from the heat and set aside. In a small bowl, combine the bread crumbs, orange zest, parsley, the remaining 2 tablespoons of olive oil, and salt and pepper, and mix well. Season each piece of fish with salt and pepper and place flat on a work surface. Spread the breadcrumb mixture evenly across each of the fish pieces and carefully roll each like a jelly roll, securing each roll with string or with toothpicks. Place the rolls in the skillet with the sauce. Transfer the skillet to the oven and bake until cooked through, about 10 to 12 minutes. Place 1 roll on each of 4 warmed dinner plates, spoon some of the sauce over each, and garnish with chopped parsley, torn oregano, fennel fronds and olive oil. This recipe yields 4 servings.

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