Recipe courtesy of Mario Batali
Show: Molto Mario
Episode: Sicily V
Print
Total:
50 min
Prep:
10 min
Cook:
40 min
Yield:
4 servings

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic, thinly sliced
  • 1/2 cup pine nuts
  • 2 bunches Italian parsley, finely chopped to yield 1 cup
  • 2 tablespoons black pepper
  • 1 pound center cut swordfish, sliced into 4-ounce pieces 1/4-inch thick
  • 2 cups basic tomato sauce, recipe follows
  • 1 tablespoon hot chili flakes
  • 1/2 cup dry white wine
  • 1 bunch mint, leaves only, to yield 1/4 cup loosely packed
Basic tomato sauce:
  • 1 Spanish onion, cut into 1/4-inch dice
  • 4 cloves garlic, thinly sliced
  • 3 ounces virgin olive oil
  • 4 tablespoons fresh thyme (or 2 tablespoons dried)
  • 1/2 medium carrot, finely shredded
  • 2 (28-ounce) cans of tomatoes, crushed and mixed well with their juices
  • Salt, to taste

Directions

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.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Swordfish Involtini: Involtini alla Siciliana

Recipe courtesy of Mario Batali

Swordfish Involtini Messinese

Recipe courtesy of Mario Batali

Swordfish

Recipe courtesy of Tadich Grill

Veal Involtini: Involtini all Siciliana

Recipe courtesy of Mario Batali

Involtini of Beef

Recipe courtesy of Giada De Laurentiis

Pork and Cabbage Involtini

Recipe courtesy of Debi Mazar and Gabriele Corcos

Swordfish Kabobs

Recipe courtesy of Michael Symon

Swordfish Kebabs

Recipe courtesy of Cod Squad

Swordfish Spiedini

Recipe courtesy of Giada De Laurentiis

On TV

Eat St.

9am | 8c

Eat St.

9:30am | 8:30c

Eat St.

10am | 9c

Eat St.

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Unique Eats

1pm | 12c

Unique Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here