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Ingredientes
- 1Â 1/2 lb skinless swordfish steak, cut 2 inches thick
- 3 Tbsp. raisins
- 3 Tbsp. pine nuts
- 1/2 lb coarse Italian bread, crusts removed, cut into 1 inch dice
- 1/2 c. dry white wine
- 1/2 c. fish stock or possibly bottled clam juice
- 1/4 c. coarsely minced fennel fronds
- 3 x anchovy fillets, mashed
- 1 Tbsp. plus 1 tsp liquid removed capers
- 1 Tbsp. freshly grated Parmesan cheese
- Â Â healthy pinch of cinnamon
- Â Â healthy pinch of freshly grated nutmeg
- Â Â salt and freshly grnd pepper
- 2 Tbsp. extra virgin extra virgin olive oil, plus more for frying
- Â Â flour, for dredging
- 1/4 tsp crushed red pepper
- 3/4 lb cherry tomatoes, quartered
- 1 c. canned crushed tomatoes
- 2 ounce Gaeta olives, pitted and coarsely minced (1/4 c.)
- Â Â On a work surface, cut the swordfhis steak in half crosswise, then cut each
- Â Â half horizontally into four 5 x 3 inch slices. Gently lb. the slices 1/8 inch
- Â Â thick.
- Â Â Cover and chill.
Direcciones
- In a heatproof bowl, soak the raisins in warm water till softened, about 10 min, then drain. In a small skillet, toast the pine nuts over moderate heat, shaking the pan, till lightly browned, about 2 min.
- In a shallow dish, soak the bread in the wine and fish stock for 10 min.
- Gently squeeze the bread almost dry. Finely chop the bread and transfer to a bowl. Gently stir in 2 tbsp each of the raisins and pine nuts, 2 tbsp of the fennel fronds, 2 of the anchovy fillets, 1 tbsp of the capers, the Parmesan cheese, cinnamon, and nutmeg. Season with salt and pepper.
- Lay the swordfish slices out on a work surface and season with salt and pepper. Spoon about 1/4 c. of the filling in the center of each slice and roll up like a cigar, folding in the sides as you go. Secure the rolls with toothpicks.
- In a large skillet, heat 1/4 inch of extra virgin olive oil. Lightly dredge the swordfish rolls in flour, shaking off the excess. Fry 4 of the rolls over moderately high heat till golden, about 2 min per side; transfer to a plate. Repeat with the remaining rolls. Wipe out the skillet.
- In the same skillet, heat the 2 tbsp of extra virgin olive oil. Add in the crushed red pepper, the remaining anchovy fillet and 1 tsp of capers, and cook for 30 seconds. Add in the cherry tomatoes and crushed tomatoes and cook over low heat till thickened, about 15 min. Stir in the olives, 1 tbsp of the fennel fronds and the remaining 1 tbsp each of pine nuts and raisins. Season with salt and pepper.
- Add in the swordfish rolls to the sauce. Cover and simmer over low heat, turning the rolls a few times, till heated through, about 3 min. Set 2 rolls on each plate, remove the toothpicks and spoon some sauce on top. Garnish with the remaining 1 tbsp of fennel fronds and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1139g | |
| Calories 1419 | |
| Calories from Fat 423 | 30% |
| Total Fat 48.54g | 61% |
| Saturated Fat 7.14g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 2621mg | 109% |
| Potassium 2387mg | 68% |
| Total Carbs 195.1g | 52% |
| Dietary Fiber 16.8g | 56% |
| Sugars 35.17g | 23% |
| Protein 42.64g | 68% |
