Chilean Sea Bass

with duck Prosciutto and roasted honeydew

Prosciutto e Melone is a classic Italian appetizer. Sweet chilled slices of melon draped with paper thin slices of salty cured ham. The flavors just dance on the tongue and prepare you for whatever is coming next.

That is…unless you don’t eat ham.

But…it’s very easy to achieve the same effect by salt curing duck breast.

That’s right, it’s Kosher!

In this dish, the combination of rich, buttery Chilean Sea Bass, sweet honeydew with ginger and lime, and succulent, salty and chewy duck prosciutto will take your gustatory experience to fabulous in one ecstatic mouthful. Serve small portions as a first course, or larger portions for an entrée.

Ingredients:

Chilean Sea Bass Portions, as many as you need for the number of people you’re serving—3 ounces per person as a first course, or 6 ounces each as a main course

avocado oil, or other high smoke-point fruit or nut oil, as needed

thin, crescent moon slices of ripe honeydew, shell and seeds removed

fresh lime

powdered ginger

duck prosciutto, 1—2 slices per portion