Super Quick Prosciutto Wrapped Fish Recipes

PROSCIUTTO-WRAPPED MEDITERRANEAN SWORDFISH

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.

PROSCIUTTO-WRAPPED FISH WITH LEMON-CAPER BUTTER

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.

SUPER QUICK PROSCIUTTO WRAPPED FISH

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.

PROSCIUTTO WRAPPED COD

Steps:

• Halve the slices of prosciutto. Pat cod dry with paper towels and season with salt and pepper. Wrap fish in prosciutto. Heat oil in large nonstick skillet until it ripples over medium-high heat. Cook fish 3 to 4 minutes on each side until prosciutto is crisp and fish is firm. Do not crowd the pan. Work in 2 batches, fish can be served at room temperature or kept warm under a loose foil tent. Serve with lemon wedges.

PROSCIUTTO-WRAPPED SCAMPI

Steps:

• Combine shrimp, wine, oil, garlic and crushed pepper in bowl; toss to coat. Let stand at room temperature 1 hour.
• Preheat broiler. Drain shrimp, reserving marinade. Wrap 1 prosciutto strip around each shrimp. Arrange 3 shrimp in each of 4 shallow broiler-proof dishes, tucking ends of prosciutto strips under shrimp. Drizzle 1 tablespoon marinade over shrimp in each dish.
• Broil shrimp about 6 inches from heat source until prosciutto begins to crisp and shrimp are cooked through; watch closely to avoid burning, about 6 minutes. Sprinkle with parsley. Serve with lemon wedges.

PROSCIUTTO-WRAPPED HADDOCK

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.