Figs and Omnivorous Dining – A snack (Figs Wrapped in Prosciutto) and a main (Whole Fish Stuffed with Figs)

I just love these figs!  The fresher, the better!  Before fig season leaves us in the dust, I figure I better post these two!

For our snack, we have figs wrapped with prosciutto.  For our main, we have striped black bass stuffed with figs and onion.

1:  Figs wrapped with prosciutto, simple appetizer:

Figs wrapped with prosciutto. Yum.

The joy of this putative appetizer is that it cuts the sweetness of the fig (for me, at least, this is a major plus) and it cuts the saltiness of the prosciutto — also a plus.   I’ve made this as an addition to a personal work lunch box.

Fresh figs, stems pinched or cut off.
Thin-sliced prosciutto.

It is easiest to use kitchen scissors — just cut the prosciutto to widths that accommodate your figs without overhanging much.  Wrap lengths around the figs.  They should adhere without toothpicks.  Refrigerate until served.  Simplicity!

2:  Fig-stuffed Fish:

Use red snapper or striped black (or other) sea bass, you want the whole fish.  This should be a mid-sized whole fish — you want it fitting on your serving platter.  Have the fish monger scale and gut the fish for you, but leave the head, tail and fins on, unless you are truly skeeved out about where your food comes from.  In that case, go ahead and have him do the whole nine yards.  (Personally, I eat the cheek meat…  And I reserve bones and heads for fish stock.)

Whole Fish, but not on a serving platter…

You can also do this on the grill, my original game plan, but I got home too late that night to futz around with the grill.

Whole fish (as discussed above)
8-10 figs, de-stemmed and chopped up
1/4 small onion, finely diced
1 teaspoon olive oil, avocado oil, ghee, butter, or coconut oil
1/4 teaspoon ground cardamom
Ground black pepper

Figs, chopped up and ready for sauteing

Pre-heat oven to 350 F.

In a skillet, cook the figs and onion and spices with each other, in the oil.

When the onion is translucent, perhaps even slightly carmalized, remove from heat and allow to cool until you can handle it.

Stuff your fish with the dates and onion mixture, reserving any that won’t fit.

Bake fish for 20-25 minutes, depending on size.

Just before fish is done, re-heat the remaining stuffing, and upon pulling your fish from the oven and putting it on a serving platter, use it as a topping for your dinner.

Dinner is Served!  Okay, plating leaves a little to be desired…

Serves two or three.  I simply saved leftovers for later in the week, and as you notice, since it was just serving me, I skipped the serving platter…