I really try to incorporate fish into our diet (read: lay off the meat for a while). Sometimes that can be a challenge for me as my childhood memories of fish and tiny bones play havoc with my mind. I can’t tell you how many times I choked on fish bones! Yuck! The only way I’ll eat fish is if it’s been filleted and even then I’m checking to make sure none were left behind. Haddock is a family favorite and is perfect in this recipe. I like to buy my fish from our local fishmonger, Afishionado. Continue Reading →
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The classic saltimbocca dish consists of thin slices of veal topped with a sage leaf, wrapped in a prosciutto slice, and sautéed in butter. If prepared properly, saltimbocca should melt in your mouth. Other variations can include chicken or pork. While haddock saltimbocca isn’t a typical Italian dish, these tender morsels were absolutely delicious. This recipe makes for a perfect finger food dish. Saltimbocca, in Italian, means “to jump into the mouth” which is exactly what these did when I made them…they were that good!
inspired by Sean Armstrong’s Kitchen
4 haddock fillets, cut into bite-sized strips
10 sage leaves, chopped
zest of 1 lemon
1/3 cup white wine
prosciutto slices, cut in half lengthwise
Dipping Sauce –
1/2 cup freshly squeezed lime juice
1 red chili, minced
2 tablespoons soy sauce
1 teaspoon fish sauce
1 tablespoon brown sugar
In a large bowl add sage, lemon zest, 2 tablespoons olive oil and white wine. Stir to combine and add fish. Allow to marinate at room temperature for 20 minutes. To make the dipping sauce, combine all ingredients and stir until sugar has dissolved.
Remove fish from marinating sauce, pat dry with paper towel and wrap each piece with prosciutto. Secure with toothpicks.
Over medium heat add fish to a lightly oiled frying pan and cook about 2 minutes each side. Serve on a platter with the dipping sauce and let your guests dig in.
The Culinary Chase’s Note: Use any firm white-fleshed fish. Don’t leave the fish to marinate longer than 20 minutes as the wine will continue to cook the fish and it will begin to fall apart. This will make it difficult to wrap and roll up the fish in the prosciutto slice. Enjoy!
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