Friday, July 22, 2011

Grilled Tilapia topped with Herbs and Wrapped in Prosciutto ~ Five for Fridays ~ Five Photos, One Recipe






Grilled Tilapia topped with Herbs and Wrapped in Prosciutto


Separate your Tilapia fillets down the center vertically and pat them dry.

Top Tilapia with a bit of fresh cracked pepper, a mixture of fresh chopped herbs and some grated Parmesan cheese.  Here I used Sage, Thyme and Oregano (in that order most to least) ~ DO NOT SALT ~ the prosciutto will add enough salt content!

Take a piece of prosciutto and lay it out flat on a plate.

Place your herb topped tilapia towards one end of the prosciutto.

Snugly wrap the prosciutto around the tilapia tucking in the herbs underneath as necessary, spray a bit of cooking spray on both sides.

Preheat your grill (or grill pan until hot) and place your prosciutto wrapped tilapia presentation side down first and cook for about 3-4 minutes undisturbed (you may rotate at the half point if you are looking for crisscross grill marks.)

Flip your fish over and cook an additional 2 minutes just to crisp the prosciutto on the other side and complete the cooking.  We served with a Bow Tie Caprese Pasta Salad and a Roasted Red Pepper Cream Sauce on the side - AMAZING SUMMER DISH!


laurie said...

This looks wonderful!

StephenC said...

How a propos to see a tilapia recipe, given what will be happening between jennsfoodjourney and me in he next couple of days. Stay tuned.

Lea Ann said...

I just happen to have a supply of tilapiia in the freezer (on sale so I stocked up). This sounds great.

Anonymous said...

OMG, I started laughing when I saw this as in "OMG, could this look anymore delicious!". This sounds and look like a winning combination, girl!

A Platter of Figs

Amy J. and Tiffanie A. said...

Great idea to wrap the fish prosciutto! This is a must try!

Unknown said...

I LOVE this... what a wonderful way to dress up tilapia!

Dave at said...

WOW... what a terrific blog. First time here, but I will be back

Nuts about food said...

I made something similar a while back, sole and prosciutto...what a great combination, the sweetness of the fish and the saltiness of the cured meat, no?

BBQ Grail said...

Just wanted you to know your blog post was featured on The BBQ Grail's 10 Posts Worth A Look for this week.

Kevin (BBQ Smoker Site) said...

Just when I thought we'd tried nearly every way to grill Tilapia possible! Thanks to Larry @BBQGrail for suggesting your blog!

Digital Printing said...

The texture and appearance of this grilled tilapia was appealing, it was very salty.I forgot that the prosciutto will add enough salt content