Swordfish Involtini with Steamed Spinach

• 3 tablespoons olive oil, extra-virgin
• 2 cloves garlic thinly
• 1/2 cup pine nuts
• 2 bunches italian parsley chopped
• 2 tablespoons black pepper
• 1 pound swordfish steaks sliced into thick pieces
• 2 cups tomato sauce
• 1 tablespoon red pepper flakes
• 1/2 cup white wine dry
• 1 bunch mint leaves leaves only

1. Preheat oven to 450F (230C).
2. In a 12 to 14-inch saute pan, heat oil until smoking.
3. Add garlic and cook until lightly golden brown, about 30 seconds.
4. Add pine nuts and cook, stirring constantly until toasted golden brown, about three to four minutes.
5. Remove from heat, stir in parsley flakes and black pepper and allow to cool.
6. Lay swordfish pieces out on counter and divide pine nut mixture among them.
7. Carefully roll each piece like a jellyroll and secure with a toothpick.
8. In a 12 to 14-inch oven proof saute pan, heat tomato sauce, chili flakes and wine until boiling.
9. Place involtini in sauce, well separated and place pan in oven.
10. Keep in oven until cooked through, about six to eight minutes.
11. Remove from oven, sprinkle with mint leaves and serve.

olive oil, garlic, pine nuts, bunches italian parsley, black pepper, swordfish, tomato sauce, red pepper, white wine, mint

Taken from recipeland.com/recipe/v/swordfish-involtini-steamed-spi-40935 (may not work)