Tonight's dinner was something all together special. Not for any particular reason, other than the particular cut of swordfish I prepared. A little known, and lesser prepared cut of fish known
as a chop. There are only two chops per fish, and the larger the fish, the larger the chop. The chops are not dissimilar from a veal or a pork chop, only the bone on the chop of a large sea creature comes from the collar bone, cut from right below the head of the animal. Most fish mongers will throw or give away this cut, however a few chef's have wised up to it's delicacy and delight. My friend Henry Dewey, owner and chef at the Penn Ave Fish Market gifted me this awesome piece of meat and suggested I pick up some prosciutto from another local strip district market called Parma. When Henry suggests something, I usually do what he says. At least when it comes to fish and food. The prosciutto I purchased was as promised, some of the best I've tried. Last night I prepared a shrimp and prosciutto pizza, but I'll blog about that some other time. Tonight, however, after seasoning my swordfish chop with salt and pepper, and laying some fresh sprigs of thyme, I delicately wrapped the fish with the cured Italian ham and tied it with some butcher's twine. I squirted a little lemon and lay a few chives over the proscuitto and threw it in the oven for about 25 minutes. What came out was so good, I could hardly believe I'd prepared it myself. The fish had a buttery melt in your mouth consistency combined with the saltiness of the Italian meat married into what I can only brag was nothing less than culinary genius. Thanks again Henry...
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