Saltimbocca Di Pesce Spada Alla Romana Recipe
Harpoon-Caught Swordfish scaloppini topped with sliced prosciutto and sage, sautéed in olive oil, garlic and white wine reduction sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Swordfish
Pound the swordfish fillets to about 1/4 inch thickness. Season both sides with salt and black pepper.
- 2
Assemble the Saltimbocca
Lay 2 slices of prosciutto and 4 sage leaves on top of each swordfish fillet. Secure with toothpicks if necessary.
- 3
Sauté the Fish
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- 4
Cook the Fillets
Add the prepared swordfish to the skillet, cooking for about 3-4 minutes on each side until golden and cooked through.
- 5
Make the Sauce
Remove the swordfish from the skillet and keep warm. Pour the white wine into the skillet, scraping any browned bits from the bottom. Allow it to simmer and reduce by half.
- 6
Serve
Plate the swordfish, drizzle with the white wine reduction, and garnish with additional sage leaves if desired.
