swordfish involtini in tomato sauce
involtini di spada all’uvetta
TOTAL TIME: 35 minutes
MAKES: 4 servings
Filled with a Sicilian inspired stuffing (breadcrumbs, pine nuts, parsley, and raisins) and rolled into elegant little bundles, this swordfish dish is quick enough to make on a weeknight but special enough for company. Ask your fishmonger to thinly slice the swordfish into pieces about 1/3-inch thick.
- 2 tablespoons extra-virgin olive oil
- 2 slices white sandwich bread
- ½ cup finely chopped flat-leaf parsley
- ⅓ cup pine nuts
- ¼ cup golden raisins
- ½ teaspoon finely chopped fresh marjoram, plus 4 sprigs
- Freshly ground black pepper
- 1½ pounds swordfish steak, cut into pieces about ⅓-inch-thick
- 1 cup tomato sauce
Heat oven to 400º. Lightly oil a small baking dish.
In a food processor, pulse bread, parsley, pine nuts, raisins, oil, chopped marjoram, ¼ teaspoon salt and pinch pepper to combine.
Lay fish on a plate and season with salt and pepper. Reserving about 3 tablespoons, spread bread mixture onto the fish. Roll up fish and place, seam-down, into baking dish.
Spoon tomato sauce over fish and sprinkle with remaining bread mixture. Drizzle with ½ teaspoon oil and top with marjoram sprigs. Bake until fish is cooked through, about 12 minutes.
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