Best Tilapia With Prosciutto And Sage Recipe Epicuriouscom Recipes

Tilapia With Prosciutto and Sage image

Provided by Jorja Jones

Categories Tilapia

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

2 lbs skinless tilapia fillets (4 pieces)
8 slices prosciutto (not paper-thin, 6 oz total)
12 fresh sage leaves (stems discarded)
4 teaspoons olive oil

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

Prosciutto-Baked Tilapia image

Provided by stacylu

Categories Tilapia

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

olive oil flavored cooking spray
8 slices prosciutto
4 (4 -5 ounce) tilapia fillets (about 4 to 5 ounces each)
salt & freshly ground black pepper, to taste
2 tablespoons olive oil
2 roasted peppers (roasted red peppers from a jar, drained, patted dry and finely diced)

Steps:

Preheat oven to 400°F Lightly coat a rimmed baking sheet with cooking spray.
Arrange four slices of prosciutto evenly spaced on the baking sheet. Place a second slice over each of the first four. Set one tilapia fillet over pair of prosciutto slices.
Season the fish with salt and pepper, then drizzle each with about 1/2 tablespoon olive oil.
Spoon a quarter of the diced red pepper over each fillet and spread it evenly.
Starting at one end of each fillet, carefully roll it up, holding the prosciutto so that it wraps around the outside of the fish. Poke a toothpick through the center of each roll to help it hold together.
Bake 20 to 25 minutes, or until the flesh feels firm and flakes easily.

Nutrition Facts : Calories 168.5, Fat 8.7, SaturatedFat 1.6, Cholesterol 56.7, Sodium 59.1, Protein 22.8

Tilapia with Prosciutto and Sage image

Yield Makes 4 servings

Number Of Ingredients 4

4 pieces skinless tilapia fillet (2 lb total)
8 thin slices prosciutto (not paper-thin; 6 oz total)
12 fresh sage leaves, stems discarded
4 teaspoons olive oil

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.