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Ingredientes
- 3 Tbsp. Extra-virgin extra virgin olive oil
- 2 x Garlic cloves thinly sliced
- 1/2 c. Pine nuts
- 1 c. Finely-minced Italian parsley
- 2 Tbsp. Freshly-grnd black pepper
- 1 lb Center-cut swordfish sliced into 4
- Â Â four-oz pcs, each 1/4" thick
- 2 c. Basic Tomato Sauce see * Note
- 1 Tbsp. Warm chili flakes
- 1/2 c. Dry white wine
- 1/4 c. Loosely-packed mint leaves
Direcciones
- Preheat oven to 450 degrees.
- In a 12- to 14-inch saute/fry pan, heat oil till smoking. Add in garlic and cook till lightly golden brown-brown, about 30 seconds. Add in pine nuts and cook, stirring constantly till toasted golden brown-brown, about three to four min. Remove from heat, stir in parsley flakes and black pepper and allow to cold.
- Lay swordfish pcs out on counter and divide pine nut mix among them. Carefully roll each piece like a jellyroll and secure with a toothpick. In a 12- to 14-inch oven-proof saute/fry pan, heat tomato sauce, chili flakes and wine till boiling. Place involtini in sauce, well separated and place pan in oven. Keep in oven till cooked through, about six to eight min. Remove from oven, sprinkle with mint leaves and serve. (An excellent accompaniment would be simply steamed spinach, dressed with oil and lemon.)
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 194g | |
| Recipe makes 4 servings | |
| Calories 242 | |
| Calories from Fat 169 | 70% |
| Total Fat 19.57g | 24% |
| Saturated Fat 2.19g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 673mg | 28% |
| Potassium 611mg | 17% |
| Total Carbs 10.9g | 3% |
| Dietary Fiber 3.0g | 10% |
| Sugars 6.09g | 4% |
| Protein 4.15g | 7% |
