Mediterranean Swordfish Wrapped In Prosciutto
olive oil as needed
4 pounds swordfish, center eye loin
salt to taste
freshly ground black pepper to taste
1/2 pound prosciutto slices
8 fresh thyme sprigs
2 oranges
1/4 cup golden raisins
2 fennel bulbs
1/2 cup whole Kalamata black olives, pitted
6 anchovy fillets, chopped
2 tablespoons red wine vinegar
1/4 cup olive oil
10 fresh basil leaves, cut chiffonade
1 tablespoon fennel seed
1/4 pound arugula
6 cherry tomatoes, halved
Preheat oven to 375 degrees.
Lightly oil the swordfish all over and season generously with salt and
pepper. Lay 15 pieces 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
pieces of string.
Coat a roasting pan with olive oil and set on 2 burners over high heat
until almost smoking. Sear the swordfish on all sides until the prosciutto
begins to crisp up, about 4 minutes per side. Transfer to the oven and
bake for 30 minutes or until the fish is opaque and feels springy-firm
when poked.
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 to the bowl. Add the raisins to the
oranges so they plump while preparing the rest of the dish.
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 the olives, anchovies, vinegar,
oil, basil, and fennel seeds. Season, to taste, with salt and pepper; toss
gently to mix.
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 olive oil. Garnish with
arugula, cherry tomatoes, and reserved fennel tops.
Makes 4 to 6 servings.
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