Swordfish Involtini Messinese

Recipe Ingredients

2 lbs	908g / 32oz	Swordfish - 8 slices - , each 1/4" thick
4 tablespoons	60ml	Virgin olive oil
1 tablespoon	15ml	Spanish onion - chopped 1/8" dice (medium)
2		Salted anchovies - rinsed and filleted
6 tablespoons	90ml	Pine nuts - divided
6 tablespoons	90ml	Currants - divided
2		Oranges - zest of
1 cup	146g / 5.1oz	Bread crumbs
1/2 cup	20g / 0.7oz	Parsley leaves
2 cups	474ml	Basic tomato sauce - see * note
1/4 cup	59ml	Sicilian black olives
2 tablespoons	30ml	Hot chilies
1/2 cup	118ml	White wine

Recipe Instructions

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

Preheat oven to 450 degrees.

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.

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.

Source:
MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5698)

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