TILAPIA WITH PROSCIUTTO AND SAGE
Prosciutto (Ham) and sage add deep flavor to tilapia, which is a mild fish. Separating the two sides of the fillet helps to keep the thinner part from overcooking.
Provided by Jorja Jones
Categories Tilapia
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cut fillets lengthwise to separate smaller and larger portions, then pat dry and season with pepper. Wrap each piece of fillet crosswise in a slice of prosciutto, leaving ends of fillet exposed if necessary and tucking 1 or 2 sage leaves between prosciutto and fillet (use 1 leaf for smaller pieces of fish).
- Heat 2 teaspoons oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté the 4 larger pieces of fish 4 minutes. Turn over and sauté until just cooked through, about 3 minutes more. Transfer to a platter and keep warm, loosely covered with foil. Wipe skillet clean and heat remaining 2 teaspoons oil, then sauté the 4 smaller pieces of fish, turning over once, until just cooked through, about 4 minutes total.
Nutrition Facts : Calories 257.7, Fat 8.4, SaturatedFat 1.9, Cholesterol 113.5, Sodium 118.1, Protein 45.6
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