1) Chef Tim takes a firm white fish fillet and places a fresh basil leaf or two to cover the top of the fish. Then he wraps the fish with one slice of prosciutto.
2) Using a hot skillet sprayed with cooking spray, he sautés the wrapped fish over high heat on both sides for about two minutes or until the fish is opaque and a knife will slide into the fish without resistance.
3) He finishes the dish by removing the fish from the pan. Then Chef Tim adds balsamic vinegar and capers to the pan. He reduces the vinegar over medium heat until it thickens to a syrupy sauce. He tops the fish with this balsamic reduction sauce and some pepper. Yum!