Swordfish Involtini - {Involtini Alla Siciliana}

Recipe Ingredients

4 tablespoons	60ml	Extra-virgin olive oil - plus
		Extra for garnish
1/2 cup	118ml	Whole Gaeta olives
1/4 cup	59ml	Salt-packed capers - rinsed, drained
1 tablespoon	15ml	Hot red pepper flakes
2 tablespoons	30ml	Pine nuts
1/4 cup	15g / 0.5oz	Currants
1 1/2 cups	355ml	Basic Tomato Sauce - (see recipe)
1 cup	237ml	Dry white wine
1/2 cup	73g / 2.6oz	Fresh bread crumbs - (to 1)
2		Oranges - zested
1/4 cup	10g / 0.4oz	Finely-chopped fresh flat-leaf parsley - plus
		Extra for garnish
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
1 1/2 lbs	681g / 24oz	Swordfish - cut into four
		1/3"-thk slices by your fishmonger
		String or toothpicks - as nee3ded
		Fresh oregano leaves - torn
		Fennel fronds - for garnish

Recipe Instructions

Preheat the oven to 400 degrees.

In a 12-inch ovenproof skillet, add 2 tablespoons of the olive oil, the olives, capers, red pepper flakes, pine nuts and currants. Stir in the tomatoes and wine. Bring to a boil over medium heat. Lower the heat to a simmer and cook for 1 to 2 minutes. Remove from the heat and set aside.

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.

Season each piece of fish with salt and pepper and place flat on a work surface. Spread the breadcrumb mixture evenly across each of the fish pieces and carefully roll each like a jelly roll, securing each roll with string or with toothpicks. Place the rolls in the skillet with the sauce. Transfer the skillet to the oven and bake until cooked through, about 10 to 12 minutes.

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.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2F18) - from the TV FOOD NETWORK

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