Lunch / Dinner
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.
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.
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.
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.
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.
% Daily Value*
Total Fat 12g 18%
Saturated Fat 3g 15%
Cholesterol 71mg 23%
Sodium 729mg 30%
Carbs 5g 1%
Fiber 0g 0%
*Percent Daily Values are based on a 2,000 calorie diet.