Executive Chef Peter Sclafani stopped by the Passe Partout kitchen to cook Prosciutto-Wrapped Redfish. Here’s the recipe:
Prosciutto Wrapped Redfish
2 oz. butter
4 fillets of fish (speckled trout, redfish, flounder, etc.) about 8 oz each
32 thin slices of prosciutto
Preheat the oven to 350 degrees F. Season the fish fillets on each side with Creole seasoning. Lay 4 slices of prosciutto slightly overlapping o the counter and lay a piece of redfish across them nearest you leaving a 1 inch border on the front. Fold the one inch portion of prosciutto over the fish, then roll the fish over the rest of the prosciutto. Repeat with the remaining fish. Melt the butter in a skillet over medium high heat. When the butter is melted, carefully lay the fish seam side down in the hot butter. Cook for about 2 minutes until the edges of the fish begin to color. Carefully flip the fish and place the pan in the oven. Time in the oven will vary depending on the thickness of the fish. Redfish may take 8 to 10 minutes. Trout may take 6 to 7 minutes.
3 Roma Tomatoes, seeded and roughly chopped
¼ cup olive oil
¼ cup champagne vinegar
1 Tablespoon sugar
sea salt and fresh ground black pepper to taste
3 basil leaves
In a blender, combine all ingredients and blend until pureed.