Prosciutto and Asparagus Wrapped Walleye with Caprese Salad

Recipe Makes: 2 Generous Servings

Approximate Cook and Prep Time: 35-40 minutes

“Delicious Great Lakes Walleye Pairs Nicely with Salty Prosciutto and Fresh Asparagus!”

Suggested Pairing: A warm baguette and grassy extra virgin olive will really round out this light and tasty meal!

Here’s What You Will Need:

1 package Superior Select VSP Great Lakes Walleye
4 slices of Prosciutto
6 asparagus spears with bottom 1/3 of stem removed
4 oz. fresh mozz ciliengene
1 Tablespoon fresh chopped Basil
2 cups fresh baby spinach
1/2 cup canned grilled artichoke
1/3 cup Extra Virgin Olive oil
1 Tablespoon red wine vinegar

Here’s How You Do It:

Pre heat oven to 400 degrees
Remove Walleye from the package , pat dry and season with salt and pepper
Place asparagus spears lengthwise on each piece of fish
Wrap 2 slices of prosciutto around each piece of fish and tuck the ends underneath
Place on a greased baking sheet and cook until Asparagus is tender and fish is cooked through and begins to flake, approximately 12-15 minutes to flake approximately 15-20 minutes
While fish is cooking, whisk together the olive oil and vinegar, season with salt and pepper .. If you like a dressing with more bite, feel free to add more vinegar
Place mozz, basil, spinach, and artichokes in a small mixing bowl and toss with the dressing
Place finished salad on a serving plate with cooked fish and enjoy!

Got Leftovers?:

“leftover Mozz and prosciutto will kick up a grilled sandwich for lunch the next day! ”

Ring it Up! Here is your checklist:

1 package of Superior Select VSP cod
1 package sliced prosciutto
1 bunch fresh asparagus
1 container fresh mozz ciliengene
1 bag fresh baby spinach
1 jar or can of grilled artichokes … if you cant find grilled artichoke a plain canned artichoke will do just fine!
1 small bottle of EVOO
1 small bottle of red wine vinegar