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Involtinialla Siciliana




Source of Recipe


Campiello Ristorante and Bar


List of Ingredients




1.5 Lbs. Swordfish cut into 4 one-third inch thick slices
1.5 cups Tomato Sauce
4 TBSP. Extra Virgin Olive Oil
1/2 cup Gaeta Olives
1/4 cup Salt packed capers - rinsed and drained
1 tsp. Hot red pepper flakes
2 TBSP. Pine nuts
1/4 cup Currants
1 cup Dry white wine
1 cup Fresh bread crumbs
1/4 cup Finely chopped flat leaf parsley
Kosher salt to taste
Fresh ground black pepper to taste

Recipe



Preheat oven to 450 degrees.

In 12" ovenproof skillet, combine the tomato sauce, 2 tablespoons olive oil, the olives, capers, red pepper flakes, pine nuts, currants, and wine.

Bring to a boil over medium heat.

Remove from heat and set aside.

In small bowl, combine the bread crumbs, parsley, the remaining 2 tablespoons of olive oil, salt and pepper. Mix well.

Rinse the fish slices and pat dry.

Season each piece with salt and pepper and place flat on work surface.

Spread the bread crumb mixture evenly across each of the fish pieces and carefully roll like a jellyroll. Secure with a toothpick or piece of string.

Place rolls in the skillet with the sauce.

Transfer the skillet to the oven and bake for 10 to 12 minutes or until cooked through.

Place a roll on each of four warmed dinner plates and spoon sauce over the top of each.

Serve.