Prosciutto Wrapped Mediterranean Swordfish Recipes

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MEDITERRANEAN SWORDFISH WRAPPED IN PROSCIUTTO



Mediterranean Swordfish Wrapped in Prosciutto image

Provided by Tyler Florence

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 16

Olive oil
4 pounds swordfish, center eye loin
Salt and freshly ground black pepper
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 into chiffonade
1 tablespoon fennel seed
1/4 pound arugula
6 cherry tomatoes, halved

Steps:

  • Preheat oven to 375 degrees F.
  • 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.

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

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