Tilapia With Prosciutto And Sage
Serves: 2
Floy Nolan
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
55
Sourness
39
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
4 tsps
Olive OilDirections:
1
Cut fillets lengthwise to separate smaller and larger portions, then pat dry and season with pepper
2
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)
3
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
4
Turn over and sauté until just cooked through, about 3 minutes more
5
Transfer to a platter and keep warm, loosely covered with foil
6
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
7
Cut fillets lengthwise to separate smaller and larger portions, then pat dry and season with pepper
8
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)
9
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
10
Turn over and sauté until just cooked through, about 3 minutes more
11
Transfer to a platter and keep warm, loosely covered with foil
12
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