Finding some tilapia fillets in my freezer coincided with a recipe for it published in the local fish wrapper newspaper. Having all of the ingredients handy led TG to give this recipe a whirl.
- Olive oil cooking spray
- 8 slices prosciutto
- 4 tilapia fillets
- Salt and freshly ground black pepper, to taste
- 2 T olive oil
- 2 roasted red peppers from jar, drained, patted dry and finely diced
- 4 toothpicks
- Preheat oven to 400*. Lightly coat a rimmed baking sheet with cooking spray.
- Arrange four slices of proscuitto evenly spaced on the baking sheet. Place a second slice on top of each of the top four. Set one tilapia fillet over each pair of prosciutto slices.
- Season the fish with salt and pepper, then drizzle each with about 1/2 T olive oil. Spoon a quarter of the diced red pepper over each fillet, using the back of the spoon to spread it evenly.
- Starting at one end of the fillet, carefully roll it up, holding the prosciutto so that it wraps around the outside of the fish. Poke a toothpick through the center of each roll to help it hold together.
- Bake 20 to 25 minutes, or until the flesh feels firm and flakes easily.
Note: The General was going to grill the tilapia rolls on the Weber, but the weather didn’t cooperate…so we did bake them.
Unhealthier variation: I have some thick cut maple-flavored bacon in the fridge. Thought I could fry up the bacon in my cast iron skillet, then add the tilapia fillets coated with some blackening seasoning, and some roasted red peppers. Cook until firm. Throw the bacon, tilapia, and roasted red peppers on a bun along with some tartar sauce. Mmmmm.