Swordfish Involtini With Steamed Spinach Recipe

• 3 Tbsp. Extra-virgin extra virgin olive oil
• 2 x Garlic cloves thinly sliced
• 1/2 c. Pine nuts
• 1 c. Finely-minced Italian parsley
• 2 Tbsp. Freshly-grnd black pepper
• 1 lb Center-cut swordfish sliced into 4
•     four-oz pcs, each 1/4" thick
• 2 c. Basic Tomato Sauce see * Note
• 1 Tbsp. Warm chili flakes
• 1/2 c. Dry white wine
• 1/4 c. Loosely-packed mint leaves

Directions