• 4servings

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsA, B3, B9, C, P
MineralsSilicon, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. oz Swordfish - 8

  2. 4 tablespoons 60ml Virgin olive oil

  3. 1 tablespoon 15ml Spanish onion - chopped

  4. 1/8" dice (medium)

  5. 2 Salted anchovies - rinsed and filleted

  6. 6 tablespoons 90ml Pine nuts - divided

  7. 6 tablespoons 90ml Currants - divided

  8. 2 Oranges - zest of

  9. 1 cup 146g / 5.1oz Bread crumbs

  10. 1/2 cup 20g / 0.7oz Parsley leaves

  11. 2 cups 474ml Basic tomato sauce - seenote

  12. 1/4 cup 59ml Sicilian black olives

  13. 2 tablespoons 30ml Hot chilies

  14. 1/2 cup 118ml White wine

Instructions Jump to Ingredients ↑

  1. * Note: See the "Basic Tomato Sauce" recipe which is included in this collection.

  2. Preheat oven to 450 degrees.

  3. 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.

  4. 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. 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. 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. Pour sauce into an oven-proof earthenware dish and arrange involtini over and in sauce. Place in oven and bake 25 minutes, until fish is cooked through. Remove and allow to rest 10 minutes before serving.


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