Swordfish Involtini with Steamed Spinach

Main Ingredient: Various Fish Swordfish Spinach
Course: Rolls Various Main Dishes
Yield:

Swordfish Involtini with Steamed Spinach ingredients

3 T Extra-virgin olive oil
2 clv garlic -- thinly sliced
1⁄2 c Pine nuts
2 bn Italian parsley -- finely chopped
2 T Black pepper
1 lb Swordfish, Center Cut -- sliced into 4 Oz., 1/4 Thick Pieces
2 c Basic tomato sauce
1 T hot chili flakes
1⁄2 c Dry white wine
1 bn mint, leaves only
to yield 1/4 cup loosely packed

Cooking Swordfish Involtini with Steamed Spinach

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