Swordfish Involtini with Steamed Spinach
| Yield: | 1 Servings |
| Categories: |
| 3 | tb | Extra virgin olive oil |
| 2 | Cloves garlic, thinly sliced | |
| 1/2 | c | Pine nuts |
| 2 | bn | Italian parsley, finely chopped |
| 2 | tb | Black pepper |
| 1 | lb | Swordfish, Center Cut, sliced into 4 Oz., 1/4" Thick Pieces |
| 2 | c | Basic tomato sauce |
| 1 | tb | Hot chili flakes |
| 1/2 | c | Dry white wine |
| 1 | bn | Mint, leaves only, to yield 1/4 cup loosely packed |
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