Mediterranean Swordfish Wrapped In Prosciutto Recipes

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PROSCIUTTO-WRAPPED MEDITERRANEAN SWORDFISH



Prosciutto-Wrapped Mediterranean Swordfish image

Provided by Tyler Florence

Categories     main-dish

Time 50m

Yield 8 servings

Number Of Ingredients 14

8 swordfish steaks, skin removed (3/4 inch thick; about 4 pounds)
Kosher salt and freshly ground pepper
1/2 pound prosciutto, thinly sliced
2 oranges
1/4 cup golden raisins
2 bulbs fennel
1/2 cup kalamata olives, pitted
6 anchovy fillets, chopped
2 tablespoons red wine vinegar
1/2 cup plus 2 tablespoons extra-virgin olive oil
10 fresh basil leaves, cut into chiffonade
1 tablespoon fennel seeds
4 ounces baby arugula
6 cherry tomatoes, halved

Steps:

  • Preheat the oven to 250 degrees F and set a wire rack on a baking sheet. Season the swordfish on both sides with salt and pepper. Wrap each steak with 1 or 2 slices of prosciutto, until just covered, without overlapping too much. Set aside.
  • Using a paring knife, peel the oranges, removing all the white pith. Working over a mixing bowl to catch the juice, cut between the membranes to release the segments; add to the bowl. Add the raisins to the bowl so they plump while preparing the rest of the dish. Trim the stalks from the fennel bulbs, reserving the fronds for garnish; remove the tough outer leaves. Cut each bulb in half lengthwise, trim the base and cut out the core. Slice the fennel into strips as thin as possible. Put the fennel slices in the bowl and add the olives, anchovies, vinegar, 1/4 cup olive oil, the basil and fennel seeds. Season with salt and pepper and toss gently to mix.
  • Heat 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. 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. Transfer to the baking sheet and keep warm in the oven. Wipe out the skillet, add the remaining 3 tablespoons oil and repeat with the remaining fish.
  • Serve the fish over the fennel salad. Garnish with the arugula, cherry tomatoes and reserved fennel fronds.

SUPER QUICK PROSCIUTTO WRAPPED FISH



Super Quick Prosciutto Wrapped Fish image

This is quick and very tasty! The prosciutto gives the fish a totally different flavor. It is a slight variation on a Healthy Appetite recipe.

Provided by Maito

Categories     Tilapia

Time 10m

Yield 2 serving(s)

Number Of Ingredients 4

2 (5 ounce) tilapia fillets (or other fish)
fresh ground black pepper
1 ounce prosciutto, thinly sliced (4 slices)
cooking spray

Steps:

  • Grind pepper over fish and wrap each piece in 2 slices of prosciutto.
  • Spray a large nonstick skillet with cooking spray. Heat to medium-high heat. Add fish fillets and cook for 3-4 minutes per side, until prosciutto is crisping and fish is starting to brown. You may need to turn the heat down to medium after a few minutes. Note: adjust cooking time if using another type of fish that is thicker than tilapia.

Nutrition Facts : Calories 136.1, Fat 2.4, SaturatedFat 0.8, Cholesterol 70.9, Sodium 73.7, Protein 28.5

PROSCIUTTO-WRAPPED FISH WITH LEMON-CAPER BUTTER



Prosciutto-Wrapped Fish With Lemon-Caper Butter image

Adapted from America's Test Kitchen 30 Minute Suppers. Easy enough to make for a quick meal yet impressive enough to serve to guests. As the butter melts, it flavours the fish and combines with the fish's natural juices to create a flavourful sauce. One lemon will provide the juice and zest.

Provided by Lille

Categories     Halibut

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

4 tablespoons unsalted butter, softened
2 tablespoons capers, rinsed, drained and finely chopped
1 tablespoon lemon juice
1 teaspoon lemon zest
1 garlic clove, minced
24 ounces fish fillets (halibut, cod or other firm, white fish, 1 inch thick)
8 slices prosciutto
1 tablespoon vegetable oil

Steps:

  • Preheat oven to 450 degrees.
  • In a small bowl, mash together the butter, capers, lemon zest, lemon juice and garlic until combined.
  • Pat fish dry with paper towels and season with pepper. Spread butter mixture over top of fillets. Slightly overlap two pieces of prosciutto on work surface. Lay fish butter side down in center of prosciutto, then fold the prosciutto over the fish. Repeat for all fillets.
  • Heat oil in a large ovenproof skillet (either non-stick or well-seasoned cast iron) over medium-high heat until just smoking. Add prosciutto-wrapped fillets, seam side down/butter side up) and brown for 1-2 minutes per side.
  • Transfer skillet to oven and bake until fish (not covered by prosciutto) flakes when gently pressed, about 8 minutes.
  • Spoon any pan juices over fillets when serving.

Nutrition Facts : Calories 313.6, Fat 16.4, SaturatedFat 8, Cholesterol 124, Sodium 261.8, Carbohydrate 0.8, Fiber 0.2, Sugar 0.1, Protein 39.1

MEDITERRANEAN STUFFED SWORDFISH



Mediterranean Stuffed Swordfish image

This swordfish steak stuffed with spinach and feta cheese can be grilled or broiled.

Provided by Valerie

Categories     World Cuisine Recipes     European     Greek

Time 35m

Yield 2

Number Of Ingredients 7

1 (8 ounce) swordfish steak (about 2 inches thick)
1 tablespoon olive oil
1 tablespoon fresh lemon juice
2 cups fresh spinach - rinsed, dried and torn into bite size pieces
1 teaspoon olive oil
1 clove garlic, minced
¼ cup crumbled feta

Steps:

  • Preheat an outdoor grill for high heat, and lightly oil grate.
  • Cut a slit in steak to create a pocket that is open on one side only. In a cup, mix together 1 tablespoon olive oil and lemon juice; brush over both sides of fish. Set aside.
  • In a small skillet, heat 1 teaspoon olive oil and garlic over medium heat. Cook spinach in oil until wilted. Remove from heat, and stuff into pocket. Place feta in pocket over spinach.
  • Arrange fish on grill, and cook for 8 minutes. Turn over, and continue cooking until cooked through.

Nutrition Facts : Calories 309.7 calories, Carbohydrate 3.5 g, Cholesterol 71.5 mg, Fat 20.4 g, Fiber 0.7 g, Protein 27.5 g, SaturatedFat 7.2 g, Sodium 475.9 mg, Sugar 1.6 g

PROSCIUTTO-WRAPPED HADDOCK



Prosciutto-Wrapped Haddock image

A friend made this main dish for me when I was in college. It redefined my idea of Italian cooking. Prosciutto and pesto complement the mild-flavored fish.-Kendra Doss, Kansas City, Missouri

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1/3 cup fresh basil leaves
2 tablespoons grated Parmesan cheese
2 garlic cloves, halved
1 tablespoon pine nuts, toasted
1/8 teaspoon salt
Dash crushed red pepper flakes
Dash pepper
1/4 cup plus 3 tablespoons olive oil, divided
1/4 cup chopped tomatoes
4 haddock fillets (6 ounces each)
4 thin slices prosciutto or deli ham

Steps:

  • Place the basil, cheese and garlic in a food processor; cover and pulse until chopped. Add the pine nuts, salt, pepper flakes and pepper; cover and process until blended. While processing, gradually add 1/4 cup oil in a steady stream. Stir in tomatoes., Spread 1 tablespoon pesto over each fillet; wrap with a prosciutto slice. Place on a greased 15x10x1-in. baking pan and brush with remaining olive oil. Bake at 400° for 10-15 minutes or until fish flakes easily with a fork.

Nutrition Facts :

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