The Salad Series: Prosciutto-Wrapped Swordfish with Butter-Sage Mushrooms and Arugula

The Salad Series: Prosciutto-Wrapped Swordfish with Butter-Sage Mushrooms and Arugula

Wednesdays are my Italian lesson day so I try to make my dinners simple and easy. This salad is, admittedly, kind of a pseudo-salad, but it was SO delicious. The mushrooms are buttery and sweet and all-around delicious!

GRADE

Serves: 2 as an entrée (or 4 as a small salad)

Cost: $$

Skill Level: Easy

Time to Make: 30 minutes

INGREDIENTS

Swordfish

2 8-ounce swordfish filets

4 slices of prosciutto

Salt and pepper to taste

2 teaspoons olive oil

Butter-Sage Mushrooms

1/4 cup cream sherry

10 ounces cremini mushrooms

2 tablespoons butter

20 sage leaves

Salt and pepper to taste

1/2 lemon

Salad

2 cups arugula

1 tablespoon extra virgin olive oil

Juice of 1/2 lemon

Flaky sea salt and fresh cracked pepper

METHOD

Prepare Ingredients: Pat the swordfish dry and season lightly with salt and pepper. Wrap each steak with 2 slices of prosciutto and set aside. Halve the mushrooms. In a small container, whisk the lemon juice and extra virgin olive oil and season with salt and pepper. Thinly slice the lemon half and discard the seeds.

Prepare the Swordfish: Heat the 2 teaspoons olive oil a medium skillet over medium high until very hot. Add the swordfish and cook for 2-4 minutes or until the prosciutto is browned and crispy. Flip and cook an additional 5-7 minutes. Remove from the skillet and set aside. Cover with foil and keep warm.

Make the Butter-Sage Mushrooms: Turn the heat in the skillet back to medium high and add the sherry and use a wooden spoon to scrape up and browned bits stuck to the bottom of the skillet. Add the butter, lemon slices, and mushrooms and season with salt and pepper. Reduce heat to medium low and cook, stirring regularly, for 10 minutes or until the mushrooms have absorbed most of the liquid. Stir in the sage and cook for 1-2 more minutes. Remove from heat.

Prepare the Salad: Toss the arugula with the vinaigrette and season with flaky sea salt and fresh cracked pepper.

To Serve: Divide the greens between plates and spoon the butter-sage mushrooms over top. Serve each plate of greens with the cooked swordfish filet. Enjoy! 


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Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!