Swordfish Involtini with Steamed Spinach
- 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
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.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.
Recipe Courtesy of Mario Batali