Sicilian Swordfish Involtini with Lentil & Farro Pilaf

Ingredients

• 4 pieces (5 oz each) swordfish steaks, 1/4 inch thick, pounded thin
• 1/4 cup pine nuts, lightly toasted
• 3 tablespoons golden raisins, chopped
• 1/4 cup fresh Italian parsley, finely chopped
• 2 tablespoons fresh mint, finely chopped
• 2 tablespoons panko breadcrumbs, whole grain
• 1 teaspoon lemon zest, finely grated
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 4 tablespoons extra virgin olive oil, divided
• 4 whole garlic cloves, unpeeled, for roasting
• 3/4 cup dry lentils, brown or green
• 1/2 cup farro, pearl farro, hulled
• 2 1/2 cups vegetable broth, low-sodium
• 1 whole bay leaf
• 2 whole thyme sprigs, fresh
• 2 tablespoons lemon juice, fresh squeezed
• 1/4 cup sicilian olives, pitted, sliced

Instructions

1. 1

   Toast pine nuts in a dry skillet over medium heat for 2-3 minutes until fragrant. Set aside.

2. 2

   Combine toasted pine nuts, golden raisins, parsley, mint, panko, lemon zest, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.