Swordfish Involtini: Involtini alla Siciliana

Name: Swordfish Involtini: Involtini alla Siciliana
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters fresh bread crumbs; 2 kilograms peeled whole tomatoes, crushed by hand and juices reserved; 1 mediums carrot, finely grated; 59 milliliters currants; 237 milliliters dry white wine; 4 servings Fennel fronds, for garnish; 59 milliliters fresh flat-leaf parsley, finely chopped, plus extra for garnish; 3 Tbsps chopped fresh thyme leaves, or 1 tablespoon dried; 4 garlic cloves, peeled and thinly sliced; 4 servings Kosher salt and freshly ground black pepper; 59 milliliters extra-virgin olive oil; 4 Tbsps extra-virgin olive oil, plus extra for garnish; 118 milliliters whole Gaeta olives; 1 Spanish onion, 1/4-inch dice; 2 oranges, zested; 1 leave Fresh oregano torn; 2 Tbsps pine nuts; 1 Tbsp hot red pepper flakes; 4 servings Salt; 59 milliliters salt-packed capers, rinsed and drained; 4 servings String or toothpicks; 680 grams swordfish, cut into 4 (1/3-inch-thick) slices by your fishmonger

Swordfish Involtini: Involtini alla Siciliana requires around 50 minutes from start to finish. One portion of this dish contains approximately 42g of protein, 47g of fat, and a total of 799 calories. For $7.96 per serving, you get a main course that serves 4. It is a good option if you're following a dairy free and pescatarian diet. 1 person found this recipe to be yummy and satisfying. Head to the store and pick up pepper flakes, flat-leaf parsley, gaetan olives, and a few other things to make it today.

Instructions

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Red Pepper Flakes

Olive Oil

Pine Nuts

Currants

Tomato

Capers

Olives

Wine

Equipment you will use

Frying Pan

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.

Ingredients you will need

Salt And Pepper

Breadcrumbs

Orange Zest

Olive Oil

Parsley

Equipment you will use

Bowl

Season each piece of fish with salt and pepper and place flat on a work surface.

Ingredients you will need

Salt And Pepper

Fish

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.

Ingredients you will need

Breadcrumbs

Spread

Jelly

Fish

Roll

Equipment you will use

Toothpicks

Place the rolls in the skillet with the sauce.

Ingredients you will need

Roll

Sauce

Equipment you will use

Frying Pan

Transfer the skillet to the oven and bake until cooked through, about 10 to 12 minutes.

Equipment you will use

Oven

Frying Pan

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.

Ingredients you will need

Olive Oil

Oregano

Parsley

Fennel

Sauce

Roll

In a 3-quart saucepan, heat the olive oil over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.

Ingredients you will need

Garlic

Onion

Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.

Ingredients you will need

Carrot

Thyme

Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.;

Ingredients you will need

Sauce

Tomato

Juice

Salt

Equipment

Ingredients

Servings:

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Santi Sortesele Pinot Grigio. It has 4.4 out of 5 stars and a bottle costs about 17 dollars.