Swordfish Of Involtini With Steamed Spinach Recipes

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SWORDFISH OF INVOLTINI WITH STEAMED SPINACH



SWORDFISH OF INVOLTINI WITH STEAMED SPINACH image

Categories     Fish

Yield 4 servings

Number Of Ingredients 19

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.

Steps:

  • Preheat oven to 450 degrees F. 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. 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. (An excellent accompaniment would be simply steamed spinach, dressed with oil and lemon.) Basic tomato sauce: 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.

MEDITERRANEAN STUFFED SWORDFISH



Mediterranean Stuffed Swordfish image

This swordfish steak stuffed with spinach and feta cheese can be grilled or broiled.

Provided by Valerie

Categories     World Cuisine Recipes     European     Greek

Time 35m

Yield 2

Number Of Ingredients 7

1 (8 ounce) swordfish steak (about 2 inches thick)
1 tablespoon olive oil
1 tablespoon fresh lemon juice
2 cups fresh spinach - rinsed, dried and torn into bite size pieces
1 teaspoon olive oil
1 clove garlic, minced
¼ cup crumbled feta

Steps:

  • Preheat an outdoor grill for high heat, and lightly oil grate.
  • Cut a slit in steak to create a pocket that is open on one side only. In a cup, mix together 1 tablespoon olive oil and lemon juice; brush over both sides of fish. Set aside.
  • In a small skillet, heat 1 teaspoon olive oil and garlic over medium heat. Cook spinach in oil until wilted. Remove from heat, and stuff into pocket. Place feta in pocket over spinach.
  • Arrange fish on grill, and cook for 8 minutes. Turn over, and continue cooking until cooked through.

Nutrition Facts : Calories 309.7 calories, Carbohydrate 3.5 g, Cholesterol 71.5 mg, Fat 20.4 g, Fiber 0.7 g, Protein 27.5 g, SaturatedFat 7.2 g, Sodium 475.9 mg, Sugar 1.6 g

SWORDFISH A LA SICILIANA



Swordfish a la Siciliana image

Sweet raisins, sour olives and piquant capers conspire to make this a memorable main dish.

Provided by Dan

Categories     World Cuisine Recipes     European     Italian

Time 55m

Yield 6

Number Of Ingredients 10

3 ounces raisins
5 tablespoons olive oil
1 small onion, minced
1 clove garlic, minced
½ pound ripe tomatoes, diced
10 green olives, pitted and minced
2 ounces pine nuts
¼ cup capers
2 pounds swordfish steaks
salt and pepper to taste

Steps:

  • Soak raisins in lukewarm water for 30 minutes. Drain and set aside. Preheat oven to 400 degrees F (200 degrees C).
  • Heat olive oil in a large saucepan or skillet over high heat. Saute onion and garlic until soft. Stir in raisins, tomatoes, olives, pine nuts and capers. Cover pan, reduce heat to medium and cook for 15 minutes.
  • Season the steaks with salt and pepper. Place in a lightly oiled baking dish and cover with the cooked sauce. Bake in preheated oven for 15 to 20 minutes, until steaks are firm.

Nutrition Facts : Calories 389.3 calories, Carbohydrate 13.3 g, Cholesterol 58.3 mg, Fat 23.1 g, Fiber 1.6 g, Protein 32.9 g, SaturatedFat 4.1 g, Sodium 453.5 mg, Sugar 2.3 g

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