Proscuitto Wrapped Swordfish
Recipe type: Fish
Serves: 4
  • 1 tsp fennel seed (optional...I thought it was too much fennel)
  • 2 TBPS red wine vinegar
  • ½ cup kalamata olves
  • ½ cup golden raisins
  • 1 orange
  • fresh thyme
  • fresh basil
  • arugula
  • 2 fennel bulbs
  • 1½ cups cherry tomatoes
  • anchovy filets (to taste)
  • olive oil
  • coarse salt
  • freshly ground black pepper
  • 4 swordfish steaks
  • 1 package proscuitto
  1. Preheat oven to 374˚F. Lightly coat a rimmed baking sheet with olive oil and place in the oven while it preheats. Lay out a piece of parchment paper on a work surface. Lay out 2 slices of prosciutto on the parchment overlapping slightly to create a surface about the same width as the swordfish. Repeat with remaining slices of prosciutto. Place a swordfish steak on each pair of prosciutto slices and season with salt and pepper. Rinse thyme sprigs and pat dry, then place on the swordfish steaks. Fold the pieces of prosciutto around the swordfish, pressing to adhere. Carefully remove pre-heated baking sheet from oven and place prosciutto seam side of the prosciutto down. Place in oven to roast until 140˚F (use an oven thermometer pushed into thick part of fish. Set it to a timer on the counter top so as not to overcook) Fish will cook more once you take it out of the oven. Flip fish carefully with tongs or a metal spatula after about 7 minutes.
  2. Citrus & Fennel Salad
  3. While fish roasts, use a paring knife to peel the oranges over a small bowl (to catch the juices). Remove citrus slices with the knife, dropping them into the bowl with the juice and leaving behind the white pith. Add the raisins to the oranges so they plump while preparing other ingredients. Chop the Kalamata olives. Mince the anchovey filets. Rinse, pat dry, and very thinly slice the basil. Trim the stalks from the fennel bulbs. Reserve fronds for garnish, then peel, core, and very thinly slice the bulbs. Add the fennel to the bowl as well as the olives, anchovies, basil, vinegar, 4 TBS olive oil, and fennel seeds. Season to taste with salt and pepper and stir gently to mix.
  4. Rinse and dry arugula. Rinse and pat dry cherry tomatoes, halve if large. In a bowl toss together arugula and tomatoes. Add a few spoonfuls of the orange juice/vinegar/oil mixture from the bowl of oranges, raisins, and fennel, and toss it with the arugula mixture. Divide arugula mixture between salad bowls.
  5. Using a slotted spoon, divide citrus/fennel mixture between serving plates. Top with a swordfish steak and garnish with fennel fronds.
Recipe by Thyme at