Prosciutto-Wrapped Fish

Chef Tim McCoy is the Educational Director of the International Culinary Arts & Sciences Institute, where I taught nutrition and healthy cooking. Chef Tim prepares this fast fish dish for his dad. With a few slight changes, he quickly makes a completely different fish recipe with vegetables for himself. When all is said and done, these two fantastic fish recipes are prepared in about twenty minutes. Thanks for sharing, Chef Tim! Protein 30 g, Fiber 0 g, Sodium 475 mg, Total fat 8.8 g, Saturated fat 0.8 g, Total carbs 10.4 g, Sugars 8.6 g, Calories 277 Kcal
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1 firm white fish fillet, 1/4 inch thick or less 1 or 2 fresh large basil leaves 1 slice of prosciutto 1/4 cup balsamic vinegar (or purchase balsamic reduction) 1 tablespoon capers


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!