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.
Makes
4 servings
Total Time
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Ingredients
STIR:
PAT:
Test Kitchen Approved
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, 3–4minutes 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.
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.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 250
% Daily Value*
Total Fat 12g 18%
Saturated Fat 3g 15%
Cholesterol 71mg 23%
Sodium 729mg 30%
% Daily Value*
Carbs 5g 1%
Fiber 0g 0%
Protein 29g
*Percent Daily Values are based on a 2,000 calorie diet.
