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1
Preheat oven to 375 degrees F.
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2
Lightly oil the swordfish all over and season generously with salt and pepper.
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3
Lay 15 pieces of prosciutto out flat on waxed paper, overlapping a bit, and place the swordfish loin on top.
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4
Roll the prosciutto around the circumference of the fish, to wrap it.
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5
Remove the waxed paper.
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6
Secure the swordfish ?roast?
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7
with butcher?s twine.
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8
Thread the thyme sprigs under the pieces of string.
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9
Coat a roasting pan with olive oil and set on 2 burners over high heat until almost smoking.
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10
Sear the swordfish on all sides until the prosciutto begins to crisp up, about 4 minutes per side.
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11
Transfer to the oven and bake for 30 minutes or until the fish is opaque and feels springy-firm when poked.
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12
Using a paring knife, peel the oranges, removing all the white pith.
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13
Place a mixing bowl under the orange to catch the juice and cut between the membranes to release the segments; add to the bowl.
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14
Add the raisins to the oranges so they plump while preparing the rest of the dish.
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15
Trim the stalks from the fennel bulbs, reserving the fronds for garnish, and remove tough outer leaves.
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16
Cut the bulb in half lengthwise, trim the base, and cut out the core.
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17
Slice fennel into strips as thin as possible.
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18
Put the fennel slices in the bowl and add the olives, anchovies, vinegar, oil, basil, and fennel seeds.
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19
Season, to taste, with salt and pepper; toss gently to mix.
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20
To serve, spoon the fennel salad down the length of a serving platter.
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21
Remove twine from the swordfish and slice into 1 1/2-inch steaks, lay the swordfish in the center, and drizzle platter with olive oil.
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22
Garnish with arugula, cherry tomatoes, and reserved fennel tops.
