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Tilapia in rosemary marinade
Tilapia with parma ham in a marinade of olive oil, balsamic vinegar, garlic and rosemary.
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Ingredients
Directions
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Ris the needles of the sprigs of rosemary. Keep a few needles of rosemary separately.
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Rub the garlic, rosemary and salt into the mortar. Season with pepper. Add the oil and vinegar dropwise during the jacking process.
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Brush the tilapia fillets with the marinade and leave to marinate for 30 minutes at room temperature. Change regularly.
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Meanwhile, light the barbecue. Remove the tilapia fillets from the marinade and drain.
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Place a tilapia fillet in the middle of each slice of ham. Fold the ham around the fish and secure with a cocktail stick.
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Brush the ham with the rest of the marinade.
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Gril the tilapi packages 8 min. Until the parma ham is crispy and the fish is tender. Turn halfway. Garnish with the rest of the rosemary.
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Nutrition
190Calories
Sodium19% DV445mg
Fat43% DV28g
Protein18% DV9g
Carbs9% DV26g
Fiber28% DV7g
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