Swordfish Involtini with Steamed Spinach might be just the main course you are searching for. One portion of this dish contains around 30g of protein, 52g of fat, and a total of 696 calories. This gluten free, dairy free, and primal recipe serves 4. If you have center cut swordfish, carrot, thyme, and a few other ingredients on hand, you can make it. To use up the extra virgin olive oil you could follow this main course with the Peach Crisp: Healthy Crisp for Breakfast as a dessert. From preparation to the plate, this recipe takes approximately 50 minutes.
Instructions
1
Preheat oven to 450 degrees F.
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Oven
2
In a 12 to 14-inch saute pan, heat oil until smoking.
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Cooking Oil
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Frying Pan
3
Add garlic and cook until lightly golden brown, about 30 seconds.
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Garlic
4
Add pine nuts and cook, stirring constantly until toasted golden brown, about three to four minutes.
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Pine Nuts
5
Remove from heat, stir in parsley flakes and black pepper and allow to cool.
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Dried Parsley
Black Pepper
6
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.
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Red Pepper Flakes
Tomato Sauce
Swordfish
Pine Nuts
Roll
Wine
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Toothpicks
Oven
Frying Pan
7
Place involtini in sauce, well separated and place pan in oven. Keep in oven until cooked through, about six to eight minutes.
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Sauce
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Oven
Frying Pan
8
Remove from oven, sprinkle with mint leaves and serve.
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Mint
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Oven
9
(An excellent accompaniment would be simply steamed spinach, dressed with oil and lemon.)
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Spinach
Lemon
Cooking Oil
10
Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes).
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Olive Oil
Garlic
Onion
11
Add the thyme and carrot and cook 5 minutes more.
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Carrot
Thyme
12
Add the tomatoes. Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes. Season with salt to taste.
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Tomato
Salt
13
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.
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. The Rabble Pinot Gris with a 4.9 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.