Prosciutto-wrapped fish & gorgeous roasted sweet potatoes: simple, delicious, elegant

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A fishmonger is a beautiful thing

When I went shopping for this recipe, I had monkfish in mind ... and was foiled at the fish counter. "No monkfish," my guy at the counter said. "But I do have a special on lobster tail!" And, what a special! Half off.

A bit of luxury for a great price. Works for me!

So, either way you want to do this -- monkfish or lobster tail -- the recipe is full of flavors with heart-warming aromas, textures your mouth craves, and a touch of holiday sparkle.

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Lobster tail or monkfish fillets wrapped in prosciutto

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These are pan-fried, wrapped in prosciutto, and enveloped in Mediterranean-inspired flavors. Mid-winter, this will bring a little warmth to your limbs.

Ingredients

  • 1/2 cup sun-dried tomatoes in oil
  • 1 generous cup of chopped basil
  • Zest of two whole lemons
  • 2 T. Olive oil
  • 5 pieces 6-8 oz pieces monkfish, or petite lobster tails
  • 2 pieces prosciutto per piece of fish
  • 1 cup cherry tomatoes, halved
  • Fresh basil leaves for garnish
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Procedure

This is a two-part process. First you assemble the fish bundles wrapped in prosciutto. Then you put them in your EuroCAST pan to crisp them and warm the fish through.

Lay out your prosciutto strips side by side so they cover the length of your fish fillet (or, in this case, lobster tail).

Lay out your prosciutto strips side by side so they cover the length of your fish fillet (or, in this case, lobster tail).

  1. Hand chop the tomatoes (you can use a food processor, too, but with a light touch)
  2. Add in the chopped basil and half the lemon zest to make a paste
  3. Add oil a bit at a time to loosen
  4. I like to have a bit of heat so I add (optional): A dash of black pepper
  5. On parchment paper, lay out two pieces of prosciutto side by side
  6. Add 2 Tablespoons chopped basil and tomatoes at the closest edge of the prosciutto, and place the fish on top (see the photo below)
  7. Put some of the remaining lemon zest on the fish
  8. With the fish on the prosciutto, roll like a beach towel, creating a tidy little bundle
  9. Repeat with remaining fish
You can see some lemon zest on the prosciutto. The little bit of basil and tomato slip just under the fish, helping to secure the prosciutto to it and bringing these great flavors inside the roll.

You can see some lemon zest on the prosciutto. The little bit of basil and tomato slip just under the fish, helping to secure the prosciutto to it and bringing these great flavors inside the roll.

In your EuroCAST skillet, over medium heat:

All dressed up and ready to go into the EuroCAST skillet.

All dressed up and ready to go into the EuroCAST skillet.

  1. Add 2 Tablespoons olive oil and the halved tomatoes
  2. Sauté for 1 minute
  3. Add fish fillets, seam side down, and cook on each side for two minutes, until the prosciutto begins to crisp
  4. Make sure you cook the wrapped fish on all four sides
  5. Remove from heat until you're ready to serve

To serve, slice the fish bundles in half with a very sharp knife and serve over sautéed tomatoes and torn basil leaves.

Challah bread is gorgeous. The braiding is fun. And it's really easy. Go forth, make your challah! Then make toast out of anything you don't finish at the table! For breakfast, I like to spread some cream cheese on it, or pesto, or my favorite jam.

Challah bread is gorgeous. The braiding is fun. And it's really easy. Go forth, make your challah! Then make toast out of anything you don't finish at the table! For breakfast, I like to spread some cream cheese on it, or pesto, or my favorite jam.

Roasted sweet potatoes

Now it's time for some autumn and winter flavor. Because this is sweet, a little tart, and gentle in flavor, it's wonderful with the fish dish. And it's simple, beautiful, and special.

Ingredients

  • 5 peeled sweet potatoes cut in half lengthwise, then cut again in half, making quarters
  • 4 scallions, clean and coarsely chopped
  • 1 cup plain Greek yogurt
  • Zest and juice of 1 lime

Procedure

  1. Toss the sweet potatoes with olive to coat
  2. Add a good dash of salt and black pepper
  3. Roast at 400 for 30 minutes in your EuroCAST grill pan (or the lid of the EuroCAST double roaster)
  4. Add the scallions
  5. Roast for an additional 15 minutes or until the bottom edges of the sweet potatoes are slightly charred and the tops are fork tender and creamy

Remove from the oven and serve with a blend of the yogurt and lime.

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Paul WardComment