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Categories:Viewed: 26 - Published at: 2 years ago
Ingredients
- 4 eight-ounce halibut fillets (or cod, bass, barramundi or other mild, white fish, preferably from Classic Seafood stand, D-1 and E-1)
- 8 ounces Fontal cheese, sliced (preferably from The Cheese Shop, stand H-8, H-9)
- 2 sprigs fresh thyme, leaves pulled from stem
- 8 slices prosciutto (preferably from Mediterranean Imports, northwest corner of the market)
- 1 bunch asparagus, cleaned
- Zest of 1 lemon
- 1 tablespoon cooking oil
Method
- Wrap fish: Arrange Fontal slices on top of fish pieces. Sprinkle with thyme. Wrap each fillet with 2 slices of prosciutto. Use toothpicks to keep meat in place, if necessary. Remove before serving.
- Cooking: Lightly oil a grill pan (or skillet) and place over medium heat until hot. Cook fish, turning to cook each side, about 3-4 minutes total. Fish should be firm.
- Serving: Serve with grilled or steamed asparagus topped with lemon zest.
- Source: Adapted from Lisa Seppi, The Cheese Shop, West Side Market, Cleveland.
