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Receta Mediterranean Swordfish Wrapped In Prosciutto
by Global Cookbook

Mediterranean Swordfish Wrapped In Prosciutto
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Ingredientes

  • Extra virgin olive oil as needed
  • 4 lb swordfish, center eye loin Salt to taste Freshly-grnd black pepper to taste
  • 1/2 lb prosciutto slices
  • 8 x fresh thyme sprigs
  • 2 x oranges
  • 1/4 c. golden brown raisins
  • 2 x fennel bulbs
  • 1/2 c. whole Kalamata black olives pitted
  • 6 x anchovy fillets minced
  • 2 Tbsp. red wine vinegar
  • 1/4 c. extra virgin olive oil
  • 10 x fresh basil leaves cut chiffonade
  • 1 Tbsp. fennel seed
  • 1/4 lb arugula
  • 6 x cherry tomatoes halved

Direcciones

  1. Preheat oven to 375 degrees.
  2. Lightly oil the swordfish all over and season generously with salt and pepper. Lay 15 pcs of prosciutto out flat on waxed paper, overlapping a bit, and place the swordfish loin on top. Roll the prosciutto around the circumference of the fish, to wrap it. Remove the waxed paper. Secure the swordfish 'roast' with butcher's twine. Thread the thyme sprigs under the pcs of string.
  3. Coat a roasting pan with extra virgin olive oil and set on 2 burners over high heat till almost smoking. Sear the swordfish on all sides till the prosciutto begins to crisp up, about 4 min per side. Transfer to the oven and bake for 30 min or possibly till the fish is opaque and feels springy-hard when poked.
  4. Using a paring knife, peel the oranges, removing all the white pith. Place a mixing bowl under the orange to catch the juice and cut between the membranes to release the segments; add in to the bowl. Add in the raisins to the oranges so they plump while preparing the rest of the dish.
  5. Trim the stalks from the fennel bulbs, reserving the fronds for garnish, and remove tough outer leaves. Cut the bulb in half lengthwise, trim the base, and cut out the core. Slice fennel into strips as thin as possible. Put the fennel slices in the bowl and add in the olives, anchovies, vinegar, oil, basil, and fennel seeds. Season, to taste, with salt and pepper; toss gently to mix.
  6. To serve, spoon the fennel salad down the length of a serving platter. Remove twine from the swordfish and slice into 1 1/2-inch steaks, lay the swordfish in the center, and drizzle platter with extra virgin olive oil. Garnish with arugula, cherry tomatoes, and reserved fennel tops.
  7. This recipe yields 4 to 6 servings.