United States of Motherhood: Roasted Tilapia with Zesty Chimichurri and Crispy Proscuitto Tuile

Monday, February 10, 2014

Roasted Tilapia with Zesty Chimichurri and Crispy Proscuitto Tuile

I'm lucky.  I know it.  My husband CG loves to cook.  Now cleaning up?  Not so much.  Tonight I didn't mind though because he made our family this.

Tonight's dinner was delicious, fresh, and a perfect blend of zesty bold flavors with crisp salty textures. You could pair it with broccoli or  a fresh salad and call it done:

Roasted Tilapia with Zesty Chimichurri Sauce
& Crispy Prosciutto Tuile

5-6 Tilapia Fillets
1 tbsp Avocado Oil
Sea Salt
Cracked Black Pepper

7-8 slices Prosciutto (yes at least 1-2 of these are attrition from wife tasting- impossible to resist )

1 Bunch Parsley
1 Bunch Cilantro
2 Shallots, chopped
2 Garlic Cloves, chopped
1-1/2 tbsp Cider Vinegar
1-1/2 tsp Sea Salt
1/2 tsp Red Pepper Flakes
1/2 tsp Freshly Ground Black Pepper
1/2 cup Extra Virgin Olive Oil

Preheat oven to 375. Brush fish on both sides with avocado oil and season with sea salt and cracked black pepper. Place on baking sheet on top of silpat or parchment paper and roast for 25-28 minutes or until fish flakes.

While fish roasts, place sheets of  prosciutto on baking sheet lined with foil. Add to oven the last 10-12 minutes of fish roasting. What should result is a crispy sheath of delicious salty goodness.  Taste to be sure!

In food processor, add parsley through garlic cloves. Pulse until finely minced.  Add vinegar through olive oil and blend until well combines.  Chill while fish cooks.

Take out fish. Drizzle generously with sauce.  Top with crispy prosciutto tuile. Dinner in about 30 minutes!

Extra sauce only gets better as it sits.  Thin it with olive oil and use as a dressing.  Of course, it is always perfect on top of a flank or rib-eye steak.  Mmmm drooling!

Serves 5-6.

1 comment:

Beau Raines said...

Thanks for featuring my cooking! Love you!

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