Swordfish Saltimbocca

Prosciutto San Danielle, Sage, Frisée, Golden Raisins, Orange Vinaigrette, Basil, Chives

Chef Robert Hartman of Saint Theo’s | New York

---

Adapted by StarChefs  |  February 2025  |  Photo: Alexander Zeren

INGREDIENTS

Swordfish:
Yield: 1 serving
5-ounce swordfish fillet, lightly pounded
75 grams sliced Prosciutto San Danielle
1 sage leaf, torn

Golden Raisins:
Yield: 2 cups
2 cups golden raisins
10 grams orange juice
50 grams olive oil

Orange Vinaigrette:
Yield: 2 cups
250 grams orange juice
75 grams olive oil
31 grams Dijon mustard
6 grams kosher salt
15 grams Champagne vinegar

Frisée Salad:
Yield: 1 serving
35 grams arugula
35 grams frisée
5 cherry tomatoes
5 radishes, sliced
5 Castelvetrano olives
5 segments orange
5 leaves opal basil
5 buds Genovese basil

To Assemble and Serve:
Yield: 1 serving
20 grams grapeseed oil
Wondra flour
5 leaves opal basil
3 grams sliced chives
5 batons chives
Sel gris
Olive oil

METHOD

For the Swordfish:
On a work surface, lay prosciutto slices. Top with torn sage followed by fish. Wrap tightly in plastic wrap and refrigerate.

For the Golden Raisins:
In a mixing bowl, combine all ingredients. Transfer to an airtight container and refrigerate.

For the Orange Vinaigrette:
In a mixing bowl, combine all ingredients. Transfer to a squeeze bottle and refrigerate.

For the Frisée Salad:
In a mixing bowl, combine all ingredients, 8 grams Golden Raisins, and 14 grams Orange Vinaigrette. Toss until evenly dressed. Set aside.

To Assemble and Serve:
Place flour in a shallow dish. Dredge Swordfish and set aside. In a sauté pan over high flame, heat oil. Add Swordfish and sear, using a fish weight to press down if necessary to ensure an even sear. When prosciutto has caramelized, flip Swordfish and baste with rendered prosciutto fat. Cook until desired doneness is achieved. Transfer Swordfish to a serving plate. Arrange Frisée Salad around Swordfish. Finish with basil, chives, sel gris, and a drizzle of olive oil.

---