If you are still on the healthy-eating bandwagon for 2012, here is another super delicious recipe for you. Fish is always a good choice when you're trying to keep things light (unless it's beer battered and fried, that is). Seeing as how all things prosciutto are holy, and winter citrus is my obsession right now, this dinner was destined to be a winner. The only beef I have, however, is that my blood oranges were probably the palest ones I've ever seen. I love the deep red, creepy bood oranges, and these were just a little darker than a grapefruit. It's okay though because they still tasted wonderful.
Tilapia is known to be a very mild and unassuming fish - one that some may call bland - but I call it a blank canvas. Wrap it in prosciutto and you give it more flavor, plus some crispy texture. Top it with the blood orange salsa and dressing, and you have a home run dinner. I served this with a simple chopped salad, but I think it would also be great with some orzo, rice, or quinoa. Or serve the whole thing over some salad greens and make it into a big entree salad.
Prosciutto-Wrapped Tilapia with Blood Orange Salsa
adapted from Confections of a Foodie Bride
- 4 filets of tilapia
- 4-8 slices of prosciutto
- 2 tsp Olive oil
- 2 blood oranges
- 2 Tbsp very finely chopped red onion
- 2 Tbsp chopped cilantro
- 1 tsp finely chopped jalapeno (without seeds or ribs)
- Juice of 1/2 lemon
- 1 Tbsp olive oil
- Salt & pepper
Very lightly season the fish with salt, and wrap each filet with 1-2 slices of tilapia. Sprinkle the fish with about 1 teaspoon of orange zest (total, not per filet). Season with pepper and brush with olive oil.
Cook the fish 6-8 minutes, or until the center is completely cooked and the prosciutto is crispy.
Meanwhile, zest one of the oranges into a small bowl. Set a strainer over the bowl and peel and segment the oranges. Cut each segment in half or thirds. Squeeze the juice from the leftover membranes into the bowl. Whisk in the lemon juice olive oil, and season with salt and pepper. Add the orange segments, onion, cilantro, and jalapeno and toss to coat.
When ready to serve, top each piece of fish with the salsa, and an extra spoonful or two of the orange dressing.