Two ½-inch-thick orange roughy or cod fillets
Four 2-inch sprigs fresh rosemary (or 2 tsp. dried rosemary, crushed)
4 slices thinly sliced prosciutto or thinly sliced cooked ham
3 Tbs fresh lemon juice
freshly ground black pepper
2 medium Roma tomatoes, halved
19 ounce can cannellini beans, rinsed and drained
1 Tbs olive oil
1 clove garlic, minced
2 tsp snipped fresh rosemary (or ½ tsp. dried rosemary, crushed)
¼ tsp sea salt, crushed (or 1/8 tsp. salt)
1. Cut each fillet in half crosswise. Place a rosemary sprig on top of each fillet half (or sprinkle with dried rosemary). Replace cut half on top. Wrap 1 slice of prosciutto around fish and rosemary. Sprinkle fish with 1 Tablespoon of the lemon juice and the black pepper. Set aside.
2. Preheat grill or barbecue.
3. Heat a nonstick or well-seasoned grill pan on stovetop over medium-heat until hot. Meanwhile, cut tomatoes in half lengthwise. Brush tomatoes lightly with olive oil. Add tomato halves to pan, cut side down. Cook 6 to 8 minutes or until tomatoes are very tender, turning once. Remove tomatoes from grill; set aside to cool slightly.
4. Place fillets on grill. Cook 4 to 6 minutes or until fish flakes easily when tested with a fork, turning once halfway through cooking.
5. Coarsely chop grilled tomatoes. In a medium serving bowl gently toss together tomatoes, remaining lemon juice, beans, olive oil, garlic, 2 teaspoons snipped rosemary, and salt.
6. To serve, place fish on bean mixture. Remove rosemary sprigs.
*You may also grill this indoors if your grill pan is large enough to accommodate the tomatoes and fish together.
Recipe Source: Adpated from Better Homes and Gardens
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“Truly a wonderful fish recipe. It was really easy to do. I felt that this recipe would be just fine without the tomato-bean mixture.”
-San Diego, CA