Recipe - Swordfish Involtini With Steamed Spinach

3 tablespoon Extra virgin olive oil
2 Cloves garlic, thinly cut or sliced up
One half cup Pine nuts
2 bn Italian parsley, finely
chopped
2 tablespoon Black pepper
1 pound Swordfish, Center Cut,
cut or sliced up into 4 Oz., 1/4"
Thick Pieces
2 cup Basic tomato sauce
1 tablespoon Hot chili flakes
One half cup Dry white wine
1 bn Mint, leaves only, to yield
One fourth cup loosely packed

Preheat oven to 450 degrees F.

In a 12 to 14inch 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 14inch 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.

(An excellent accompaniment would be simply steamed spinach, dressed with
oil and lemon.)

Yield: 4 servings

Recipe by: Molto Mario MB1D26 Posted to MCRecipe Digest V1 #624 by Sue
suechef@sover.net on May 29, 1997