Bonkers with Bacon: Pancetta-crusted swordfish

Bonkers with Bacon: Pancetta-crusted swordfish

Yield: 4 servings


For the lemon vinaigrette

1/2 cup extra-virgin olive oil

3 tablespoons fresh lemon juice

1 tablespoon shallot, minced

1 teaspoon fresh oregano leaves

Salt and pepper, to taste

For the salad

1 bulb fennel, washed, tough fibrous outer layer removed, shaved into strips

4 red endive, leaves separated

1 grapefruit, peeled and segmented

1/4 cup Italian flat-leaf parsley, chopped

For the swordfish

4 nearly half pound swordfish fillets

16 slices pancetta, sliced thin and unrolled so that you have a long strip

dash of olive oil

Method of Preparation

For the lemon vinaigrette

1. In a medium sized bowl whisk together the olive oil, lemon juice, shallots, and oregano leaves. Taste and if necessary season with salt and pepper.

2. Set aside.

For the salad

1. Combine the shaved fennel, endive leaves, grapefruit segments, and parsley leaves in a bowl. Add the lemon vinaigrette and toss to combine.

For the swordfish

1. Lay three thin slices of pancetta on a cutting board, overlapping to extend the length of the swordfish fillet.

2. Wrap the fillet with the pancetta and press firmly. Refrigerate for 15 minutes.

3. Heat the olive oil in a nonstick or stainless steel pan until hot. Cook swordfish on both sides for three minutes, or until cooked to medium temperature.

4. Garnish the swordfish with the salad and a drizzle of the extra lemon vinaigrette.

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