Recipe - Swordfish Involtini Messinese

8 sl Swordfish, each about 1/4"
thick; (about 2 pounds)
4 tablespoon Virgin olive oil
1 md Spanish onion, chopped;
1/8inch dice
2 Salted anchovies, rinsed;
filleted
2 tablespoon Pine nuts; plus One fourth cup
2 tablespoon Currants; plus One fourth cup
2 Oranges; zested
1 cup Bread crumbs
One half cup Parsley leaves
2 cup Basic tomato sauce
One fourth cup Sicilian black olives
2 tablespoon Hot chilies
One half cup White wine

Preheat oven to 450 F.

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

In a 12 to 14inch 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 ovenproof 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.

Yield: 4 servings
Recipe By : Molto Mario

Posted to MCRecipe Digest V1 #317

Date: Tue, 26 Nov 1996 16:36:26 0500 (EST)

From: Sue suechef@sover.net