Prosciutto-Wrapped Mediterranean Swordfish
Serves: 3
Mckayla Mann
1 January 1970
Based on User reviews:
49
Spice
54
Sweetness
54
Sourness
36
mins
Prep time (avg)
5
Difficulty
Ingredients:
2
Oranges1 cup
Golden Raisins1 cup
Kalamata Olive (pitted)2 tbsps
Red Wine Vinegar1 tbsp
Fennel SeedDirections:
1
Preheat the oven to 250 degrees F and set a wire rack on a baking sheet
2
Season the swordfish on both sides with salt and pepper
3
Wrap each steak with 1 or 2 slices of prosciutto, until just covered, without overlapping too much
4
Set aside
5
Using a paring knife, peel the oranges, removing all the white pith
6
Working over a mixing bowl to catch the juice, cut between the membranes to release the segments; add to the bowl
7
Add the raisins to the bowl so they plump while preparing the rest of the dish
8
Trim the stalks from the fennel bulbs, reserving the fronds for garnish; remove the tough outer leaves
9
Cut each bulb in half lengthwise, trim the base and cut out the core
10
Slice the fennel into strips as thin as possible
11
Put the fennel slices in the bowl and add the olives, anchovies, vinegar, 1/4 cup olive oil, the basil and fennel seeds
12
Season with salt and pepper and toss gently to mix
13
Heat 3 tablespoons olive oil in a large nonstick skillet over medium-high heat
14
When shimmering, carefully add 4 of the swordfish steaks and cook until the prosciutto is browned and crisp and the fish is just cooked through, about 3 minutes per side
15
Transfer to the baking sheet and keep warm in the oven
16
Wipe out the skillet, add the remaining 3 tablespoons oil and repeat with the remaining fish
17
Serve the fish over the fennel salad
18
Garnish with the arugula, cherry tomatoes and reserved fennel fronds
19
Photograph by Yunhee Kim