Super Quick Prosciutto Wrapped Fish Food

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Prosciutto-Wrapped Fish With Lemon-Caper Butter image

Adapted from America's Test Kitchen 30 Minute Suppers. Easy enough to make for a quick meal yet impressive enough to serve to guests. As the butter melts, it flavours the fish and combines with the fish's natural juices to create a flavourful sauce. One lemon will provide the juice and zest.

Provided by Lille

Categories     Halibut

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

4 tablespoons unsalted butter, softened
2 tablespoons capers, rinsed, drained and finely chopped
1 tablespoon lemon juice
1 teaspoon lemon zest
1 garlic clove, minced
24 ounces fish fillets (halibut, cod or other firm, white fish, 1 inch thick)
8 slices prosciutto
1 tablespoon vegetable oil


  • Preheat oven to 450 degrees.
  • In a small bowl, mash together the butter, capers, lemon zest, lemon juice and garlic until combined.
  • Pat fish dry with paper towels and season with pepper. Spread butter mixture over top of fillets. Slightly overlap two pieces of prosciutto on work surface. Lay fish butter side down in center of prosciutto, then fold the prosciutto over the fish. Repeat for all fillets.
  • Heat oil in a large ovenproof skillet (either non-stick or well-seasoned cast iron) over medium-high heat until just smoking. Add prosciutto-wrapped fillets, seam side down/butter side up) and brown for 1-2 minutes per side.
  • Transfer skillet to oven and bake until fish (not covered by prosciutto) flakes when gently pressed, about 8 minutes.
  • Spoon any pan juices over fillets when serving.

Nutrition Facts : Calories 313.6, Fat 16.4, SaturatedFat 8, Cholesterol 124, Sodium 261.8, Carbohydrate 0.8, Fiber 0.2, Sugar 0.1, Protein 39.1


Super Quick Prosciutto Wrapped Fish image

This is quick and very tasty! The prosciutto gives the fish a totally different flavor. It is a slight variation on a Healthy Appetite recipe.

Provided by Maito

Categories     Tilapia

Time 10m

Yield 2 serving(s)

Number Of Ingredients 4

2 (5 ounce) tilapia fillets (or other fish)
fresh ground black pepper
1 ounce prosciutto, thinly sliced (4 slices)
cooking spray


  • Grind pepper over fish and wrap each piece in 2 slices of prosciutto.
  • Spray a large nonstick skillet with cooking spray. Heat to medium-high heat. Add fish fillets and cook for 3-4 minutes per side, until prosciutto is crisping and fish is starting to brown. You may need to turn the heat down to medium after a few minutes. Note: adjust cooking time if using another type of fish that is thicker than tilapia.

Nutrition Facts : Calories 136.1, Fat 2.4, SaturatedFat 0.8, Cholesterol 70.9, Sodium 73.7, Protein 28.5


Parchment Wrapped Fish image

This recipe looks fantastic, smells wonderful, and the flavors, in my opinion, are just perfect. I made it for a special dinner and I was so pleased with how it came out (and how good it made me look)! I used Salmon, but any firm or flaky fish will work fine, and I used 6-oz. filets (with the skin) instead of the steaks. For my guest, the fish was perfect, still a bit moist inside (which is, I understand, the right way to serve it). I tend to like my fish drier and flakier inside, so I put mine back in the oven for a couple of minutes. I also used salted butter, so I cut down a bit on the added salt. I saved time by making the vegetable and cilantro mixture and preparing the chiles the night before, so all I had to do for dinner was assemble and wrap it in the parchment. Cleaning up was a breeze. This is a major keeper. I most definitely plan to make this again. If you do try it, I hope you enjoy it as much as we did. The recipe was eaily scaleable to 2 servings, and would be the same to scale to more if needed. I found the recipe on the Web, and it is from a book called Jim McNair's Favorites.

Provided by Charmed

Categories     < 15 Mins

Time 11m

Yield 6 serving(s)

Number Of Ingredients 15

oil or nonstick cooking spray, for greasing the parchment paper.
2 ears corn (can also use 1 cup thawed, lightly cooked frozen OR 1 cup canned corn kernels)
2 small carrots, peeled & slivered
2 green onions with tops, peeled & slivered
1/2 large red pepper, slivered
1 -2 fresh serrano chilies or 1 -2 other hot chili pepper, stems,membranes and seeds discarded,slivered
1/2 cup fresh cilantro, coarsely chopped
3 lbs fish steaks (firm- or flaky-fleshed)
6 tablespoons tequila
6 tablespoons freshly squeezed lime juice
3 tablespoons unsalted butter
ground dried ancho chile powder (or pasila, or other mild to medium chile)
6 slices thin limes
fresh cilantro (to garnish)


  • Preheat an oven to 475 degrees F.
  • Cut cooking parchment paper into 6 rectangles measuring 10 by 20 inches each.
  • Using a pastry brush, lightly brush one side of each sheet with the butter or oil, or coat with non-stick spray.
  • Then fold each rectangle in half to form a square with the greased sides facing each other.
  • Set aside.
  • If using fresh corn, cut the kernels from the cobs and measure out 1 cup.
  • Add the corn (or 1 cup cooked frozen or canned corn) to a large bowl along with the carrots, onions, sweet peppers, fresh chiles and cilantro.
  • Open the greased parchment paper and sprinkle half the vegetable mixture, dividing evenly, over one half of each of the parchment rectangles.
  • Leave at least a 2 inch border between the vegetable and the edges of the paper.
  • Rinse the fish under cold running water and dry with paper towels.
  • Place a piece of fish on top of the vegetables on each of the 6 pieces of parchment.
  • In a small bowl, mix together the tequila and the lime juice.
  • Spoon 2 tablespoons of the tequila mixture over each piece of fish.
  • Drizzle each piece of fish with about 1 1/2 tsp.
  • of the melted butter and season with salt and the ground ancho or other chile powder.
  • Place a slice of lime on each pice of fish, and scatter the remaining vegetables evenly over each of the 6 pieces.
  • Refold the parchment paper in half over the fish and vegetable mixture and seal the packets securely by making a series of tight, overlapping folds (about 1 inch folded over) along the edges of each side to form a square.
  • Place the packets on a baking sheet and bake until the packets puff up, about 10 minuts.
  • Transfer the packets to warm plates, garnish with cilatro leaves, and serve immediately, allowing each to open his or her own packet.
  • It is a good idea to have the entire remainder of the meal ready so the packets can go directly from the oven to the table and the meal can begin.
  • Be awre that with this cooking method you are unable to test the fisih to see if it is donw.
  • You have to rely on judging the cooking time based on minutes per inch of thickness.
  • Note that soft-fleshed fish does not work well with this recipe because it cooks too soon.

Nutrition Facts : Calories 109.8, Fat 6.4, SaturatedFat 3.7, Cholesterol 15.3, Sodium 21.1, Carbohydrate 14.1, Fiber 2.1, Sugar 3, Protein 1.9


Crackling Rice Paper-Wrapped Fish image

A special presentation and taste. The wrapping is the dried rice papers from Vietnamese/Thai foodstores.

Provided by Wendys Kitchen

Categories     Vietnamese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

450 g white fish fillets, skiined and boned (blue-eye cod or snapper)
1 teaspoon salt
1/2 teaspoon ground pepper
2 teaspoons Madras curry powder
4 large dried rice paper, rounds (Banh Trang)
8 coriander leaves
3 tablespoons chives, chopped
2 tablespoons peanut oil


  • Divide fish into 4 equal portions.
  • Combine salt, pepper, and curry powder.
  • Sprinkle over fish.
  • Fill bowl with warm water. Dipping rice paper rounds until just soft.
  • Place 2 pieces coriander in centre of paper, top with fish, sprinkle over chives.
  • Fold the edge of rice paper closest to you over the fish. Fold in the sides and lastly tuck the furthest side over.
  • Heat oil in frying pan.
  • Fry wrap seam side down for 3- 5 minutes, then turn and fry for a further 3 - 5 minutes until golden brown.
  • Repeat for all and serve.


Prosciutto-Wrapped Salmon image

You'll love how the prosciutto "shrink-wraps" to the fish and lends its smoky, salty flavor to the creamy corn and chile that lie beneath. From One Pan, Two Plates by Carla Snyder sold on Amazon.

Provided by gailanng

Categories     One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

2 (6 ounce) salmon fillets, skin removed
salt & freshly ground black pepper
4 thin slices prosciutto
2 tablespoons olive oil
1 small yellow onion, diced
1 poblano chile, seeded, deribbed and cut into small dice
kernels from 2 ears corn or 2 cups frozen corn, thawed
1/2 cup frozen lima beans, thawed
1 pinch cayenne pepper
1/3 cup heavy cream (or chicken broth if you're watching calories)
1 tablespoon thinly sliced fresh basil, plus a few leaves for garnish


  • Pat the fillets dry and sprinkle lightly with salt and black pepper (not too much salt, because the prosciutto will be salty). Wrap two slices of prosciutto around each fillet, winding it around from top to bottom. Don't worry if it doesn't stick very well; it'll contract and cling to the fish as it cooks. Set the wrapped fish aside.
  • Heat a 12-inch skillet with a lid over medium-high heat and add the olive oil. When the oil shimmers, add the salmon to the pan and cook until browned on the first side, about 2 minutes. Flip the fish over with a thin-edged spatula and cook the other side until browned, another minute or so. Transfer the fish to a plate. (It will not be fully cooked at this point.).
  • Add the onion and poblano to the hot pan and sauté until the vegetables begin to soften, about 2 minutes.
  • Add the corn, lima beans, cayenne and 1/4 teaspoon salt. Season with black pepper and sauté until the corn is almost tender, about 1 minute. Quickly pour in the cream and stir in the 1 tablespoon basil.
  • Top the vegetables with the fish, cover and reduce the heat to low. Cook until the fish is cooked through and flakes easily with a fork when pierced, about 3 minutes. Some of the salt from the prosciutto probably crept into the corn, so taste and season with more salt, pepper or cayenne if it needs it.
  • Mound the vegetables onto two warmed plates and top with the fish and a few basil leaves sprinkled over the top. Serve hot.

Nutrition Facts : Calories 537, Fat 35.8, SaturatedFat 12.4, Cholesterol 131.7, Sodium 173.9, Carbohydrate 14.8, Fiber 3.4, Sugar 3.2, Protein 38.8

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