Sorry, I was going to post this last night but didn't get around to typing it in. DUH! I just typed in the fish part and tried to save it...DOUBLE DUH! I had intended to make this weeks ago and had already typed it in. I think somebody is hogging the thinking time. THERESA!
To give everybody a full two weeks to make the dinner, we'll review this recipe on October 18, 2010. Here are the recipes:
* Exported from MasterCook *
Prosciutto-Wrapped Tilapia with Fresh Sage
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons lemon juice
2 tablespoons parmesan cheese -- shredded
1 tablespoon olive oil
2 teaspoons honey
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
18 ounces fish fillets
8 leaves sage -- fresh
4 slices prosciutto
4 teaspoons olive oil -- divided
2 tablespoons walnuts -- toasted and chopped
Preheat grill to medium-high. Brush grill grate with oil.
Stir together lemon juice, Parmesan, 1 T oil, honey, salt, and pepper flakes for the topping; set aside.
Pat fillets dry with paper towels. Place 2 sage leaves on each fillet. Wrap 1 slice of prosciutto around sage and fillets. Secure with long toothpicks.
Grill fillets, covered, until cooked through, 3-4 minutes per side. Remove toothpicks.
Serve fillets with Broccolini Risotto. Garnish servings with walnuts and drizzle lemon-Parmesan topping over fillets and risotto.
Broccolini Risotto
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil -- divided
1 tablespoon shallots -- minced
1 cup Arborio rice
1/4 cup dry white wine
1 1/2 cups hot water -- divided
1 bunch broccoli -- (8 ounces)
Preheat grill to medium-high. Brush grill grate with oil.
Heat 1T oil in a saucepan over medium. Add shallots; saute 3-4 minutes. Stir in rice; saute 1 minute.
Deglaze pan with wine; simmer, stirring constantly, until liquid has evaporated. Stir in 1/2 cup hot water; simmer until liquid is absorbed. Continue adding hot water in 1/2-cup increments, stirring frequently and adding more hot water only after previous water has been absorbed.
Coat broccolini with remaining 1 T oil. Grill broccolini, covered until it begins to char on all sides, turning occasionally, about 5 minutes total. Chop broccolini into bite-size pieces; stir into risotto.
"This is from the Fresh and Fabulous book, pages 56-57."
To give everybody a full two weeks to make the dinner, we'll review this recipe on October 18, 2010. Here are the recipes:
* Exported from MasterCook *
Prosciutto-Wrapped Tilapia with Fresh Sage
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons lemon juice
2 tablespoons parmesan cheese -- shredded
1 tablespoon olive oil
2 teaspoons honey
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
18 ounces fish fillets
8 leaves sage -- fresh
4 slices prosciutto
4 teaspoons olive oil -- divided
2 tablespoons walnuts -- toasted and chopped
Preheat grill to medium-high. Brush grill grate with oil.
Stir together lemon juice, Parmesan, 1 T oil, honey, salt, and pepper flakes for the topping; set aside.
Pat fillets dry with paper towels. Place 2 sage leaves on each fillet. Wrap 1 slice of prosciutto around sage and fillets. Secure with long toothpicks.
Grill fillets, covered, until cooked through, 3-4 minutes per side. Remove toothpicks.
Serve fillets with Broccolini Risotto. Garnish servings with walnuts and drizzle lemon-Parmesan topping over fillets and risotto.
Broccolini Risotto
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil -- divided
1 tablespoon shallots -- minced
1 cup Arborio rice
1/4 cup dry white wine
1 1/2 cups hot water -- divided
1 bunch broccoli -- (8 ounces)
Preheat grill to medium-high. Brush grill grate with oil.
Heat 1T oil in a saucepan over medium. Add shallots; saute 3-4 minutes. Stir in rice; saute 1 minute.
Deglaze pan with wine; simmer, stirring constantly, until liquid has evaporated. Stir in 1/2 cup hot water; simmer until liquid is absorbed. Continue adding hot water in 1/2-cup increments, stirring frequently and adding more hot water only after previous water has been absorbed.
Coat broccolini with remaining 1 T oil. Grill broccolini, covered until it begins to char on all sides, turning occasionally, about 5 minutes total. Chop broccolini into bite-size pieces; stir into risotto.
"This is from the Fresh and Fabulous book, pages 56-57."
Daphne
Keep your mind wide open.
Keep your mind wide open.