Prosciutto-wrapped tilapia

Cured pork + flaky fish = a tempting culinary equation

Originally appeared in the October 18, 2012 edition of the Southside Times.

This is one of those recipes that might appear or even sound complicated; but please, dear reader, if this happens to be the case, perish the thought.   Just take a look at the ingredient list: 2 simple items along with a bit of seasoning—that’s it.

On the other hand, if I had to place emphasis, or at least a culinary caveat, with this dish it’d be in the execution.  You want to prep your roll in leisurely yet fastidious fashion, and make sure you tighten this device when rolling it in plastic (you can use your work counter to create traction which helps a great deal).  And take your time on searing the exterior.  You’ll want to be very aware of the heat of the pan; add a bit of vegetable oil to the hot sauté pan as a bit of insurance, because you want this delicious device to be crispy, not stick to the pan.

And when it comes time to slide it in the oven, don’t go overboard—in other words: fish cooks quickly, and it only takes a few minutes exposed to high heat to create a product that’s ready-to-eat.  Good luck, have fun, and see you next week.


Prosciutto-wrapped tilapia

Serves 3 – 4

  • 1 pound of tilapia fillets
  • 5 – 6 thin slices of prosciutto
  • To taste, kosher salt and cracked black pepper

1.  Preheat oven to 375° F.  Slice fish lengthwise and place one piece on top of the other, anticipating a more rounded roll later.  On a clean work surface, unroll a sheet of plastic wrap.  Place four slices of prosciutto in a shingle pattern (staggered slightly to overlap) on plastic wrap, then place fish on top of prosciutto; wrap the prosciutto around the fish.  Use the sheet of plastic to wrap and tighten the stuffed breast.  Repeat steps for the second breast, and allow them to rest for a couple hours (this will firm them up a bit).

2.  In a large, oven-safe sauté pan, heat oil to medium-high.  Unwrap plastic from prosciutto-wrapped fish and place in pan, searing the wrapped fish on all sides until prosciutto is crispy before transferring the sauté pan to a 375° F oven for fifteen minutes (or until fish feels firm when pressed).  After removing from oven, allow fish roll to rest for about ten minutes before slicing and serving.

Apricot-glazed salmon with rice noodles

Glazed and infused

Originally appeared in the September 01, 2011 edition of The Southside Times.

Light and bright are the words to describe this week’s recipe.  “Light” because it’s fish, salmon no less, which is hearty enough to satisfy, yet lean enough to stave off guilt.  “Bright” because the flavors—sweet, salty, sour—are vibrantly distinct.  More after the jump: (more…)

Published in: on September 1, 2011 at 5:50 am  Leave a Comment  
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Grilled tuna with olive and caper orzo

Can you keep a simple secret?

Originally appeared in the May 19, 2011 edition of the Southside Times.

Something simple—that was my goal for this week.  An uncomplicated entrée: grilled tuna—light, delicate, perfect for a temperate day in May.  Afterward I started mentally leafing through proper accompaniments.  Pasta and rice sounded nice, but what variety?  And then a compromise came to mind—a starch possessing elements of both.  Read more after the jump: (more…)

Published in: on May 19, 2011 at 3:39 pm  Leave a Comment  
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Pan-seared sea bass with wilted arugula and beet vinaigrette

Easy as A, B, sea bass

Originally appeared in the April 07, 2011 edition of the Southside Times.

The headliner of this dish is the fish, of course; but our two accompanying components are far from perfunctory.  This trio—delicate sea bass, spicy arugula, and beet vinaigrette—although ostensibly simple, produce an intriguingly complicated flavor combination.  Continue reading after the jump: (more…)