Recipe: A Twist on Rachael Ray's Lemon-Curry Tilapia

***Hop on over HERE to enter for a chance to win some snazzy sparkly earrings! Our giveaway ends this Thursday, October 28th at midnight, so hurry!***

I'm always on the lookout for ways to make my usual dinner staples into something a little different and tastier. Enter Everyday with Rachael Ray magazine. I don't know why Lani & I didn't subscribe to this magazine since it's inception because it is GREAT. I actually don't subscribe...I just snag it from my parents' house when they're done with it... Thanks Dad!

So I had tilapia filets hanging out in my freezer - as usual. Tilapia is a great fish. If you're not a big fish eater, tilapia is great because it's not a fishy fish. And it's very inexpensive. I usually nab a couple of packs from Henry's or even Ralphs for $1.50 for 2 filets. What a wonderful cheapy dinner! And oh so tasty!

My usual stand-by for making tilapia is to season it with some salt and pepper, and some Jamaican Jerk Seasoning, and then dredge it in some flour so it gets a nice little crust when I fry it up in some olive oil in a skillet. It's tasty, but can get a little boring... I needed something new.

Flipping through the August 2010 issue of Everyday with Rachael Ray, I came across this recipe in the Dinners for 10 Bucks (or Less) section. Oh how I love this section... I didn't have any of the ingredients to make the Cool Cucumber salad, so I opted for a super simple spinach salad (spinach and a little vinaigrette. the end.) and some jasmine rice.

Here's the recipe for the tilapia with my little twist:
Ingredients
Four 4-ounce tilapia filets
1 teaspoon sweet smoked paprika
1 teaspoon curry powder
1 scallion, finely chopped
Salt & Pepper to taste
Lemon Juice - just enough to drizzle after cooking
4 thinly sliced pieces of Proscuitto

1. Season the tilapia with the paprika, curry powder, and salt and pepper.
2. Gently wrap the tilapia with the proscuitto/
3. I baked the tilapia instead of cooking it in a skillet like RR's recipe says. 350* for about 10 minutes. Then flip it over and bake for another 5-10 minutes. I lined the rimmed baking sheet with parchment paper to make double sure that the fish didn't stick to the pan. If you want to fry it up then heat up some olive oil in a large nonstick skillet on medium-high heat. Add the fish to the skillet and cook, turning once, until just cooked through, about 5 minutes.
4. Drizzle with lemon juice and serve.

This was super easy to make and had minimal clean up. What could be better?!