Swordfish Involtini: Involtini alla Siciliana
Recipe courtesy Mario Batali

Note: Gaeta olives are small, black Italian olives that are either dry-cured (making them black and wrinkled) or brine-cured (making them dark purple and smooth-skinned). Substitutes: Kalamata olives - substitute for brine-cured Gaetas.

Sauce:
4 tablespoons extra-virgin olive oil, plus extra for garnish
1/2 cup whole Gaeta olives
1/4 cup salt-packed capers, rinsed and drained
1 teaspoon hot red pepper flakes (original recipe called for 1 Tbsp. - too hot)
2 tablespoons pine nuts
1/4 cup currants
1 1/2 cups basic tomato sauce
1 cup dry white wine

Stuffing:
1/2 to 1 cup fresh bread crumbs
2 oranges, zested - use just 1 tsp., otherwise overpowering, and serve fish w/ lemon juice
1/4 cup fresh flat-leaf parsley, finely chopped, plus extra for garnish
Kosher salt and freshly ground black pepper

1 1/2 pound piece of swordfish, cut into 4 (1/3-inch-thick) slices by your fishmonger
String or toothpicks
Fresh oregano leaves, torn
Fennel fronds, for garnish

Preheat the oven to 400 degrees F.

Make the sauce: In a 12-inch ovenproof skillet, add 2 tablespoons of the olive oil, the olives, capers, red pepper flakes, pine nuts and currants. Stir in the tomatoes and wine. Bring to a boil over medium heat. Lower the heat to a simmer and cook for 1 to 2 minutes. Remove from the heat and set aside.

Make the stuffing: In a small bowl, combine the bread crumbs, orange zest, parsley, the remaining 2 tablespoons of olive oil, and salt and pepper, and mix well.

Season each piece of fish with salt and pepper and place flat on a work surface. Spread the breadcrumb mixture evenly across each of the fish pieces and carefully roll each like a jelly roll, securing each roll with string or with toothpicks. Place the rolls in the skillet with the sauce. Transfer the skillet to the oven and bake until cooked through, about 10 to 12 minutes.

Place 1 roll on each of 4 warmed dinner plates, spoon some of the sauce over each, and garnish with chopped parsley, torn oregano, fennel fronds and olive oil.

4 servings