Swordfish Of Involtini With Steamed Spinach Recipes

INVOLTINI ALLA SICILIANA

Steps:

• Preheat the oven to 400 degrees F.
• 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 marinara (Basic Tomato Sauce) 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 bread crumb 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.

INVOLTINI DI PESCE SPADA - SWORDFISH ROLLS

Steps:

• Heat 1 1/2 Tablespoons olive oil in a pan, and brown the onion, garlic, and trimmings from your swordfish.
• After browned, add parsley, basil, breadcrumbs an capers.
• Cook for approximately 2-3 minutes and remove from heat to cool.
• After it has cooled slightly, run the mixture through a food mill.
• Combine diced Provolone piccante and beaten eggs with the breadcrumb/onion mixture.
• Take out your very thinly sliced swordfish and flatten slightly with a mallet.
• Then take your filling and place a nice sized spoonful pf mix in the middle of your flat fillets.
• Roll up the fillets and hold it closed with a toothpick.
• Saute rolls in a bit of olive oil until cooked through.
• While rolls are cooking, prepare sauce.
• Add lemon juice to a non-reactive bowl, and start whipping it vigorously adding your olive oil very slowly in a steady stream until you acheive a superior emulsion.
• Finish off with garlic oregano and tomato.
• Spoon a nice amount of sauce onto your plate, and place rolls on top of sauce.
• Serve.