Swordfish Involtini: Involtini Alla Siciliana
Serves: 4
Citlalli Gibson
1 January 1970
Based on User reviews:
42
Spice
51
Sweetness
45
Sourness
38
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil1 cup
Gaeta Olives (whole)1 tbsp
Red Pepper Flake (hot)2 tbsps
Pine Nut1 cup
Currants1 cup
White Wine (dry)1 cup
Bread Crumb (fresh)3 tbsps
Thyme Leaves (chopped fresh)1 medium
Carrot (finely grated)1
SaltDirections:
1
Special equipment: String or toothpicks Preheat the oven to 400 degrees F
2
In a 12-inch ovenproof skillet, add 2 tablespoons of the olive oil, the olives, capers, red pepper flakes, pine nuts and currants
3
Stir in the tomatoes and wine
4
Bring to a boil over medium heat
5
Lower the heat to a simmer and cook for 1 to 2 minutes
6
Remove from the heat and set aside
7
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
8
Season each piece of fish with salt and pepper and place flat on a work surface
9
Spread the bread crumb mixture evenly across each of the fish pieces and carefully roll each like a jelly roll, securing each roll with string or with toothpicks
10
Place the rolls in the skillet with the sauce
11
Transfer the skillet to the oven and bake until cooked through, about 10 to 12 minutes
12
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
13
In a 3-quart saucepan, heat the olive oil over medium heat
14
Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes
15
Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft
16
Add the tomatoes and juice and bring to a boil, stirring often
17
Lower the heat and simmer for 30 minutes until as thick as hot cereal
18
Season with salt and serve
19
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer