Sicilian Stuffed Swordfish with Cherry Tomato Sauce

• 1 1/2 pounds skinless swordfish steak, cut 2 inches thick
• 3 tablespoons raisins
• 3 tablespoons pine nuts
• 1/2 pound coarse Italian bread, crusts removed, cut into 1-inch dice
• 1/2 cup dry white wine
• 1/2 cup fish stock or bottled clam juice
• 1/4 cup coarsely chopped fennel fronds
• 3 anchovy fillets, mashed
• 1 tablespoon plus 1 teaspoon drained capers
• 1 tablespoon freshly grated Parmesan cheese
• Pinch of cinnamon
• Pinch of freshly grated nutmeg
• Salt and freshly ground pepper
• 2 tablespoons extra-virgin olive oil, plus more for frying
• All-purpose flour, for dredging
• 1/4 teaspoon crushed red pepper
• 3/4 pound cherry tomatoes, quartered
• 1 cup canned crushed tomatoes
• 2 ounces Gaeta olives, pitted and coarsely chopped (1/4 cup)

1. On a work surface, cut the swordfish steak in half crosswise, then cut each half horizontally into four 5-by-3-inch slices.
2. Gently pound the slices 1/8 inch thick.
3. Cover and refrigerate.
4. In a heatproof bowl, soak the raisins in hot water until softened, about 10 minutes, then drain.
5. In a small skillet, toast the pine nuts over moderate heat, shaking the pan, until lightly browned, about 2 minutes.
6. In a shallow dish, soak the bread in the wine and fish stock for 10 minutes.
7. Gently squeeze the bread almost dry.
8. Finely chop the bread and transfer to a bowl.
9. Gently stir in 2 tablespoons each of the raisins and pine nuts, 2 tablespoons of the fennel fronds, 2 of the anchovy fillets, 1 tablespoon of the capers, the Parmesan cheese, cinnamon and nutmeg.
10. Season with salt and pepper.
11. Lay the swordfish slices out on a work surface and season with salt and pepper.
12. Spoon about 1/4 cup of the filling in the center of each slice and roll up like a cigar, folding in the sides as you go.
13. Secure the rolls with toothpicks.
14. In a large skillet, heat 1/4 inch of olive oil.
15. Lightly dredge the swordfish rolls in flour, shaking off the excess.
16. Fry 4 of the rolls over moderately high heat until golden brown, about 2 minutes per side; transfer to a plate.
17. Repeat with the remaining rolls.
18. Wipe out the skillet.
19. In the same skillet, heat the 2 tablespoons of olive oil.
20. Add the crushed red pepper, the remaining anchovy fillet and 1 teaspoon of capers and cook for 30 seconds.
21. Add the cherry tomatoes and crushed tomatoes and cook over low heat until thickened, about 15 minutes.
22. Stir in the olives, 1 tablespoon of the fennel fronds and the remaining 1 tablespoon each of pine nuts and raisins.
23. Season with salt and pepper.
24. 7.
25. Add the swordfish rolls to the sauce.
26. Cover and simmer over low heat, turning the rolls a few times, until heated through, about 3 minutes.
27. Set 2 rolls on each plate, remove the toothpicks and spoon some sauce on top.
28. Garnish with the remaining 1 tablespoon of fennel fronds and serve.

swordfish steak, raisins, pine nuts, italian bread, white wine, fish stock, fennel fronds, anchovy, capers, parmesan cheese, cinnamon, nutmeg, salt, extravirgin olive oil, flour, red pepper, tomatoes, tomatoes, gaeta olives

Taken from www.foodandwine.com/recipes/sicilian-stuffed-swordfish-cherry-tomato-sauce (may not work)