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Lunch / Dinner

Prosciutto-Wrapped Tilapia

Tilapia [tuh-LAH-pee-uh] is a firm, dense white-flesh fish that, today, is nearly all farm-raised. It’s mild, juicy, and very affordable — and its flavor comes alive when combined with fragrant sage and salty prosciutto.

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Ingredients

STIR:

PAT:

For that over-the-top finish for which Italian dishes are known, drizzle the fillets and risotto with a tasty, slightly sweet lemon-Parmesan topping.

Instructions

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

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

Pat tilapia fillets dry with paper towels. Place 2 sage leaves on each fillet. Wrap 1 slice of prosciutto around sage and fillets; secure with long toothpicks. Rub each fillet with 1 tsp. oil.

Grill fillets, covered, until cooked through, 3–4 minutes per side. Remove toothpicks.

Serve fillets with Broccolini Risotto. Garnish servings with walnuts and drizzle lemon-Parmesan topping over fillets and risotto.

Place fresh sage over fillets. The sage will impart its flavor to the fish when heated on the grill.

Place fresh sage over fillets. The sage will impart its flavor to the fish when heated on the grill.

Wrap prosciutto around each sage-topped fillet; secure with long toothpicks by threading in one side and out the other.

Wrap prosciutto around each sage-topped fillet; secure with long toothpicks by threading in one side and out the other.

Grill fish on one side, 3–4 minutes, then use a thin, slotted turner to gently flip fillets over to grill other side.

Grill fish on one side, 3–4 minutes, then use a thin, slotted turner to gently flip fillets over to grill other side.

Nutritional Facts

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