Tilapia With Prosciutto And Sage Recipe Epicuriouscom

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TILAPIA WITH PROSCIUTTO AND SAGE



Tilapia With Prosciutto and Sage image

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

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

TILAPIA WITH PROSCIUTTO AND SAGE



Tilapia with Prosciutto and Sage image

Categories     Fish     Herb     Pork     Sauté     Quick & Easy     Low/No Sugar     Tilapia     Fall     Prosciutto     Sage     Gourmet

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.

PROSCIUTTO-BAKED TILAPIA



Prosciutto-Baked Tilapia image

A delicious and easy recipe from our newspaper that I happened to have all the ingredients for on hand!

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

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