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Prosciutto- Wrapped Roughy

Rosemary adds wonderful flavor to this dish...

2 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.

Servings: 4

Nutrition Facts

Cooking Tips

*You may also grill this indoors if your grill pan is large enough to accommodate the tomatoes and fish together.

Recipe Source

Modified from Better Homes and Gardens