Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   extra virgin olive oil
   2      cloves        garlic -- thinly sliced
     1/2  cup           pine nuts
   2      bunches       Italian parsley -- finely chopped
   2      tablespoons   black pepper
   1      pound         swordfish -- center cut, sliced
                        -- into
   4      ounces        -- 1/4" thick pieces
   2      cups          basic tomato sauce
   1      tablespoon    hot chili flakes
     1/2  cup           dry white wine
   1      bunch         mint -- leaves only
                        to yield 1/4 cup loosely packed

Preparation:

Preheat oven to 450F. In a 12 to 14-inch sauté‚pan, heat oil until smoking. Add garlic and cook until lightly golden brown, about 30 seconds. Add pine nuts and cook, stirring constantly until toasted golden brown, about three to four minutes. Remove from heat, stir in parsley flakes and black pepper and allow to cool. Lay swordfish pieces out on counter and divide pine nut mixture among them. Carefully roll each piece like a jellyroll and secure with a toothpick. In a 12 to 14-inch oven proof sauté‚pan, heat tomato sauce, chili flakes and wine until boiling. Place involtini in sauce, well separated and place pan in oven. Keep in oven until cooked through, about six to eight minutes. Remove from oven, sprinkle with mint leaves and serve. (An excellent accompaniment would be simply steamed spinach, dressed with oil and lemon.)