Swordfish Of Involtini With Steamed Spinach Recipes

Steps:

• Preheat oven to 450 degrees F. In a 12 to 14-inch saute pan, heat oil until smoking. Add garlic and cook until lightly golden brown, about 30 seconds. Add pine nuts and cook, stirring constantly until toasted golden brown, about three to four minutes. Remove from heat, stir in parsley flakes and black pepper and allow to cool. Lay swordfish pieces out on counter and divide pine nut mixture among them. Carefully roll each piece like a jellyroll and secure with a toothpick. In a 12 to 14-inch oven proof saute pan, heat tomato sauce, chili flakes and wine until boiling. Place involtini in sauce, well separated and place pan in oven. Keep in oven until cooked through, about six to eight minutes. Remove from oven, sprinkle with mint leaves and serve. (An excellent accompaniment would be simply steamed spinach, dressed with oil and lemon.) Basic tomato sauce: Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes). Add the thyme and carrot and cook 5 minutes more. Add the tomatoes. Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes. Season with salt to taste. Serve immediately, or set aside for further use. The sauce may be refrigerated for up to one week or frozen for up to 6 months.

Steps:

• Preheat an outdoor grill for high heat, and lightly oil grate.
• Cut a slit in steak to create a pocket that is open on one side only. In a cup, mix together 1 tablespoon olive oil and lemon juice; brush over both sides of fish. Set aside.
• In a small skillet, heat 1 teaspoon olive oil and garlic over medium heat. Cook spinach in oil until wilted. Remove from heat, and stuff into pocket. Place feta in pocket over spinach.
• Arrange fish on grill, and cook for 8 minutes. Turn over, and continue cooking until cooked through.