| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Spanish |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 8 |
sl |
Swordfish, each about 1/4" thick; (about 2 pounds) |
| 4 |
tb |
Virgin olive oil |
| 1 |
md |
Spanish onion, chopped; 1/8-inch dice |
| 2 |
|
Salted anchovies, rinsed; filleted |
| 2 |
tb |
Pine nuts; plus 1/4 cup |
| 2 |
tb |
Currants; plus 1/4 cup |
| 2 |
|
Oranges; zested |
| 1 |
c |
Bread crumbs |
| 1/2 |
c |
Parsley leaves |
| 2 |
c |
Basic tomato sauce |
| 1/4 |
c |
Sicilian black olives |
| 2 |
tb |
Hot chilies |
| 1/2 |
c |
White wine |
INSTRUCTIONS
Preheat oven to 450 F.
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.
Yield: 4 servings
Recipe By : Molto Mario
Posted to MC-Recipe Digest V1 #317
Date: Tue, 26 Nov 1996 16:36:26 -0500 (EST)
From: Sue <suechef@sover.net>
A Message from our Provider:
“Do not look to your hope, but to Christ, the source of your hope. #Charles Spurgeon”