Grouper fillets wrapped in prosciutto crudo with a lemon-butter sauce from Ham: An Obsession with the Hindquarter by Bruce Weinstein and Mark Scarbrough

  • dry white wine
  • grouper
  • Show all ingredients...

  • EYB Comments

    Any variety of fairly thick, white-fleshed fish can be substituted for grouper.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Any variety of fairly thick, white-fleshed fish can be substituted for grouper.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.