Prosciutto-Wrapped Grilled Swordfish

[Mike]

This is an easy recipe that's simple enough for every day, but nice enough to serve for a special dinner. Any firm, steaklike fish will work; I've also used halibut and bluefin.


4 8-ounce swordfish fillets
4 tablespoons olive oil
Salt and pepper to taste
8 to 10 slices prosciutto
1 small bunch fresh chives

Rub each fillet with about 1 tablespoon olive oil. Season both sides with salt and pepper. Let sit for approximately 15 minutes.

Wrap each fillet with 2 or more pieces of prosciutto until completely covered. Place on indoor or outdoor grill for about 5 minutes per side, depending on the thickness of the fish and desired level of doneness. Garnish with fresh chives.

While the fish is grilling, you can stick some asparagus or zucchini on the grill as well and serve the whole thing with some buttery smashed new potatoes. To serve atop fried spinach: In a saucepan, heat several inches of vegetable oil to 375 degrees. Clean, trim and dry 1/2 pound spinach leaves. Fry until crisp (about 1 minute). Drain on paper towels and season with salt. Place bed of fried spinach on a plate and place prosciutto-wrapped swordfish on top. Garnish with lemon slices and fresh chives.