Swordfish Involtini Messinese

Name: Swordfish Involtini Messinese
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters bread crumbs; 2 Tbsps hot chilies; 2 Tbsps currants plus 1/4 cup; 59 milliliters Sicilian black olives; 1 medium Spanish onion, chopped into 1/8-inch dice; 2 Zest of oranges; 118 milliliters parsley leaves; 2 Tbsps pine nuts, plus 1/4 cup; 2 salted anchovies, rinsed and filleted; 907 grams slices swordfish, each about 1/4-inch thick (about; 4 Tbsps virgin olive oil; 118 milliliters white wine

Swordfish Involtini Messinese is a dairy free and pescatarian main course. This recipe serves 4. One serving contains 678 calories, 50g of protein, and 36g of fat. From preparation to the plate, this recipe takes around 45 minutes. A mixture of virgin olive oil, orange zest, swordfish, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the orange zest you could follow this main course with the Orange-Infused Dark Chocolate Ice Cream with Toasted Walnuts as a dessert.

Instructions

Preheat oven to 450 F.

Equipment you will use

Oven

Flatten each piece of swordfish between sheets of oiled wax paper or aluminum foil until 1/8-inch thick and lay out on a cool surface.

Ingredients you will need

Swordfish

Equipment you will use

Aluminum Foil

Wax Paper

In a 12- to 14-inch saute pan, heat 4 tablespoons olive oil until smoking and add Spanish onion, anchovies, 2 tablespoons pine nuts, and 2 tablespoons currants. Cook until onion has softened and lightly browned and add orange zest and bread crumbs. Cook 5 minutes more until crumbs have toasted, remove from heat and allow to cool.

Ingredients you will need

Spanish Onion

Breadcrumbs

Orange Zest

Anchovies

Olive Oil

Pine Nuts

Currants

Onion

Equipment you will use

Frying Pan

Add parsley and stir through. Divide the crumb mixture among the swordfish pieces and roll up like a jelly roll and secure it with a toothpick.

Ingredients you will need

Swordfish

Parsley

Jelly

Roll

Equipment you will use

Toothpicks

In a 2 quart saucepan, stir together tomato sauce, remaining pine nuts, currants, Sicilian olives, hot chilies and white wine and bring to a boil.

Ingredients you will need

Tomato Sauce

White Wine

Pine Nuts

Currants

Chili Pepper

Olives

Equipment you will use

Sauce Pan

Pour sauce into an oven-proof earthenware dish and arrange involtini over and in sauce.

Ingredients you will need

Sauce

Equipment you will use

Oven

Place in oven and bake 25 minutes, until fish is cooked through.

Ingredients you will need

Fish

Equipment you will use

Oven

Remove and allow to rest 10 minutes before serving.

Equipment

Ingredients

Servings:

237milliliters

bread crumbs 2Tbsps

hot chilies 2Tbsps

currants plus 1/4 cup 59milliliters

Sicilian black olives 1medium

Spanish onion, chopped into 1/8-inch dice 2

Zest of oranges 118milliliters

parsley leaves 2Tbsps

pine nuts, plus 1/4 cup 2

salted anchovies, rinsed and filleted 907grams

slices swordfish, each about 1/4-inch thick (about 4Tbsps

virgin olive oil 118milliliters

white wine

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well 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. The GIFFT by Kathie Lee Gifford Pinot Grigio with a 4.8 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.