Sunday, October 17, 2010

Prosciutto-Wrapped Tilapia with Fresh Sage

I normally wouldn’t have given this recipe a second glance. We don’t eat red meat, so if my eyes saw “proscuitto” my brain might not have even registered it. And it honestly didn’t even sound appealing to me-- Proscuitto-Wrapped Tilapia with Fresh Sage. But a friend recommended it to me and I am so glad that she did.

Of course, I didn’t use proscuitto. I did use my favorite turkey bacon. Although the turkey bacon that I’ve bought in grocery stores is adequate, none of those brands can hold a candle to what I buy in Sam’s Club. A couple of years ago, while shopping there, I was given a sample of turkey bacon. I usually avoid these sample carts, but the bacon smelled so good and I probably was hungry to begin with (it seems as though I am always hungry). It was delicious. Thick sliced and smoky, I remember that I took at least a second sample. Then I bought a 2 pound package.

The brand name at the time was Kutztown. However, a few months ago it was no longer in the case. I finally wrote to the company and was told that Sam’s Club is still using their bacon, but it’s now being sold under the Member’s Mark brand. I bought a package and, yay!, it’s the same.

This is what I used in place of the proscuitto in the following recipe. The fish was positively delicious.

In addition, the tilapia fillets were thin, so I sandwiched two fillets together and wrapped the turkey bacon around, sliding a fresh sage leaf under each side.

And do not toss that sage leaf. We both discovered that eating a tiny bit of the crisp sage with the tender fish and smoky bacon was the best way to enjoy this. I sauteed potatoes, zucchini, yellow squash, and onion as a side.

Prosciutto-Wrapped Tilapia with Fresh Sage

Recipe By : Cuisine at Home “Fresh & Fabulous”
Servings: 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

2 tablespoons lemon juice
2 tablespoons parmesan cheese -- shredded
1 tablespoon olive oil
2 teaspoons honey
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
18 ounces fish fillets
8 leaves sage -- fresh
4 slices prosciutto (I used thick-cut turkey bacon)
4 teaspoons olive oil -- divided

Preheat grill to medium-high. Brush grill grate with oil.

Stir together lemon juice, Parmesan, 1 T oil, honey, salt, and pepper flakes for the topping; set aside.

Pat fillets dry with paper towels. Place 2 sage leaves on each fillet. Wrap 1 slice of prosciutto (or turkey bacon) around sage and fillets. Secure with toothpicks.

(I had small, thin fillets, so I sandwiched two together, wrapped the turkey bacon around, and slid a sage leaf under the bacon on each side)

Spray the fillets liberally with cooking spray and grill fillets, covered, until cooked through, 3-4 minutes per side. Remove toothpicks. Drizzle with the lemon-Parm sauce.