Prosciutto-Wrapped Swordfish with kale pesto

Name: Prosciutto-Wrapped Swordfish with kale pesto
Cuisine: American
Ingredients: 3 tablespoons olive oil; 1 tablespoon minced shallot; ½ cup (120 ml) dry white wine; ½ cup (120 ml) fish stock or chicken stock; ½ cup (120 ml) fish stock or chicken stock; 2 tablespoons unsalted butter, at room temperature; 8 thin slices prosciutto; 1 cup (240 ml) kale pesto; Kosher salt and freshly ground pepper; Kosher salt and freshly ground pepper; Four 5-ounce (140-g) swordfish fillets, about 1 inch (2.5 cm) thick

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

The method used in this recipe can be used with any firm-fleshed fish. You can also experiment with the other pesto recipes that are in this book. Be creative!

Ingredients

8 thin slices prosciutto
Four 5-ounce (140-g)

Americas
United States
Main course
Gluten-free
California

Method

Preheat the oven to 400°F 205°C). Lay two slices of prosciutto side by side on a flat surface. Put one piece of swordfish crosswise on the prosciutto and season lightly with salt and pepper.

Generously coat the top side of the fish with the pesto and wrap the prosciutto securel