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Chef Peter Sclafani
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Top your Prosciutto Wrapped Redfish with the Creole Tomato Dressing


2 oz. Butter
4 fillets of fish (speckled trout, redfish, flounder, etc.) about 8 oz. each
Creole Seasoning
32 thin slices of prosciutto

 


METHOD:

Preheat the oven to 350 degrees F. Season the fish fillets on each side with Creole seasoning. Lay 4 slices of prosciutto slightly overlapping on 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, and 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. 



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