Prosciutto Wrapped Mediterranean Swordfish
Ingredients
- 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
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