this was SO delicious! we had it with polenta (martha stewart basic recipe: 5 cups milk, 1 cup fine cornmeal, 1/2 cup parm., 2 Tbsp. butter, salt and pepper), and sauteed squash. Too many pots on the stove, but everything went together great :) I would definitely do it with polenta again - totally went. Make sure when you make it to have the same number of pieces of tilapia and prosciutto - I had a bunch of tiny fillets (I got it on sale) and only 5 large slices of prosciutto, which was more than it called for but it was still hard to subdivide it to wrap around 8-ish fillets. I will definitely make it again, my husband loved it and said it was his new favorite way to do tilapia.
This looks really, really good. I did proscuitto-wrapped grilled dates as an appetizer on my blog and it was super-tasty.