Seafood Wrap Recipe

by avlxyz

How to cook Seafood Wrap Recipe? This recipe is prepared with Mediterranean Salsa. This dish will transport you to the Mediterranean. Large tomatoes have seeds that you may want to remove before chopping, so I use grape or cherry tomatoes instead, to avoid seeding. Though mango isn’t Mediterranean, it complements the other salsa ingredients nicely and provides just the right touch of sweetness to balance the acidity in the tomatoes and olives.. Here are ingredients and easy directions:




4 orange roughy, red snapper, or tilapia fillets (about 4 ounces each, no more than 1 inch thick)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil, divided
2 tablespoons fresh lemon juice
1/4 cup chopped fresh thyme or 2 teaspoons dried 8 thin prosciutto slices


1 whole mango, peeled, seeded, finely chopped
1/2 cup chopped grape or cherry tomatoes
/4 cup chopped kalamata olives
1/4 cup finely chopped red onion
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh oregano
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper



Make the fish: Earlier in the day or the night before, sprinkle fillets with salt and pepper and drizzle with 2 tablespoons of the oil and lemon juice. Press thyme onto top of each fillet. Wrap each fillet in 2 overlapping slices of prosciutto and place seam side down on a plate. Wrap plate with aluminum foil and refrigerate. Proceed to next step.
Place a rack in the middle of the oven. Preheat the oven to 375°F. In a heavy-duty ovenproof skillet, heat the remaining tablespoon of oil over medium heat. Add prosciutto-wrapped fillets, seam side down, and cook until prosciutto is browned, about 1 minute. Gently turn and cook remaining side until browned.
Cover skillet with lid and roast in oven to desired degree of doneness about 8 to 10 minutes, depending on the thickness of the fish or until the crumbs are golden and the fish is just barely opaque when cut in the thickest part or flakes easily with a fork.
While the fish is roasting, make the salsa: In a small bowl, combine all salsa ingredients and toss gently until well blended. Hold at room temperature.
Remove pan from oven, using hot mitts on handle and lid, and let stand 5 minutes. Serve immediately with 1/4 of the salsa on each fillet.

Makes 4 servings.

Follow this directions carefully. Hope you like this Seafood Wrap recipe and Bon Apetit.

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