Swordfish Involtini with Steamed Spinach
Yield
4 servingsPrep
10 minCook
25 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
olive oil, extra-virgin
|
|
| 2 | cloves |
garlic
thinly |
|
| ½ | 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
|
|
| ½ | cup |
white wine
dry |
*
|
| 1 | bunch |
mint leaves
leaves only |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
olive oil, extra-virgin
|
|
| 2 | cloves |
garlic
thinly |
|
| 118 | ml |
pine nuts
|
|
| 2 | bunches |
italian parsley
chopped |
|
| 3E+1 | ml |
black pepper
|
|
| 453.6 | g |
swordfish steaks
sliced into thick pieces |
*
|
| 473 | ml |
tomato sauce
|
|
| 15 | ml |
red pepper flakes
|
|
| 118 | ml |
white wine
dry |
*
|
| 1 | bunch |
mint leaves
leaves only |
*
|
Directions
Preheat oven to 450℉ (230℃).
In a 12 to 14-inch sauté 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 sauté 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.
