Ingredients with Measurements:
- 4 charbonet fillets (6 oz each)
- 8 slices of prosciutto
- 1 lb asparagus, trimmed
- 2 tbsp olive oil
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Aluminum foil
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. Season the charbonet fillets with salt and pepper.
3. Wrap each fillet with 2 slices of prosciutto, making sure to cover the entire surface.
4. Toss the asparagus with olive oil, salt, and pepper.
5. Place the asparagus on a sheet of aluminum foil and fold the edges to create a packet.
6. Place the charbonet fillets and the asparagus packet on the grill or grill pan.
7. Grill the charbonet fillets for 5-6 minutes per side, or until they reach an internal temperature of 145°F.
8. Grill the asparagus packet for 10-12 minutes, or until tender.
9. Remove the charbonet fillets and asparagus from the grill.
10. Serve the charbonet fillets with the grilled asparagus on the side.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 390
Fat: 24g
Carbohydrates: 4g
Protein: 38g
Substitutions for ingredients:
- Charbonet fillets can be substituted with any other type of fish fillet.
- Prosciutto can be substituted with bacon or pancetta.
- Asparagus can be substituted with any other type of vegetable.
Variations:
- Add a squeeze of lemon juice over the charbonet fillets before serving.
- Top the charbonet fillets with a dollop of pesto or chimichurri sauce.
- Serve the charbonet fillets with a side of roasted potatoes or rice.
Tips and tricks:
- Make sure to wrap the prosciutto tightly around the charbonet fillets to prevent it from falling off during grilling.
- Use a meat thermometer to ensure that the charbonet fillets are cooked to the correct temperature.
- If using a grill pan, make sure to preheat it for at least 5 minutes before adding the charbonet fillets.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the charbonet fillets and asparagus in the microwave or oven until heated through.
Presentation ideas:
Arrange the charbonet fillets and asparagus on a platter and garnish with fresh herbs.
Garnishes:
Fresh herbs such as parsley or basil
Pairings:
- Serve with a light white wine such as Sauvignon Blanc or Pinot Grigio.
- Pair with a side salad or crusty bread.
Suggested side dishes:
- Roasted potatoes
- Rice pilaf
- Grilled vegetables
Troubleshooting advice:
- If the prosciutto is not sticking to the charbonet fillets, try brushing the fillets with a little bit of olive oil before wrapping them.
- If the asparagus is taking too long to cook, try cutting them into smaller pieces to reduce cooking time.
Food safety advice:
- Make sure to cook the charbonet fillets to an internal temperature of 145°F to ensure they are safe to eat.
- Always wash your hands and any surfaces that come into contact with raw fish to prevent cross-contamination.
Food history:
Charbonet is a type of fish that is native to the Mediterranean Sea. It is known for its delicate flavor and firm texture, making it a popular choice for grilling.
Flavor profiles:
The charbonet fillets are wrapped in salty prosciutto, which adds a savory flavor to the dish. The grilled asparagus adds a slightly sweet and nutty flavor.
Serving suggestions:
Serve the charbonet fillets and asparagus with a side of roasted potatoes or rice for a complete meal.
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