Halibut Wrapped In Prosciutto Recipes

PAN-ROASTED HALIBUT WITH PROSCIUTTO, LEMON, WHITE WINE, AND CAPERS

Steps:

• Preheat the oven to 375 degrees F.
• Put the flour on a deep plate or in a shallow bowl and season well with salt and pepper. Dredge the fish in the flour. Put a large skillet over medium-high heat, add 1 tablespoon oil and the butter and get the skillet hot. Add the fillets and cook until browned on 1 side, 2 to 3 minutes. At the same time, add the prosciutto and cook, stirring, to brown. Then flip the fish, put the skillet in the oven, and roast until the fish is just cooked through, about 10 minutes.
• Remove the fish to 2 serving plates. Dump the prosciutto out onto paper towels to drain. Put the skillet back over medium heat. Add another tablespoon olive oil, the white wine, lemon juice, capers, the remaining 2 tablespoons butter and the parsley and bring to a boil; boil until reduced and thickened. Season with salt and pepper. Pour the sauce over the fish, top with the prosciutto, and serve immediately.

ROASTED HALIBUT WRAPPED IN PROSCIUTTO

Steps:

• Preheat the oven to 375 degrees F. Season the fish all over with salt and pepper.
• Lay the slices of prosciutto flat and wrap a piece of fish tightly with one of the slices. Repeat with the remaining 3 slices.
• Place the fish on a baking sheet and position it on the middle rack of the oven.
• Roast until the prosciutto begins to crisp up and the fish flakes with gentle pressure from your finger (or a fork), about 10-12 minutes.
• Serve each with a wedge of lemon and the pesto drizzled over the top.

HALIBUT WRAPPED IN PROSCIUTTO WITH POLENTA AND TRUFFLE JUS

Steps:

• Preheat oven to 400 degrees F Overlap 2 slices of prosciutto on waxed paper. Season halibut before wrapping in prosciutto. Refrigerate until needed (can be done up to 2 hours in advance). Bring milk to boil with butter, salt and pepper. Whisk in cornmeal slowly and cook for 10 minutes stirring constantly on low heat. Add dried figs and rosemary. Check seasoning. The consistency of the polenta should be soft and moist (if too thick add a little water and adjust seasoning). Keep the polenta warm until serving. Roast halibut in oven with a little olive oil for 5 to 8 minutes. Check fish for tenderness with a toothpick. The toothpick should go in with little or no resistance. Do not overcook! Spoon polenta into large serving bowls. Top with halibut. Spoon in 2 ounces of hot chicken broth and drizzle with truffle oil. Garnish with a rosemary sprig.

HALIBUT WRAPPED IN PROSCIUTTO WITH POLENTA AND TRUFFLE OIL

Steps:

• Preheat oven to 400 degrees F.
• Season halibut with salt and pepper. Wrap 1 slice prosciutto around 4oz fish piece. Refrigerate until needed (can be done up to 2 hours in advance).
• Bring milk to boil with butter, salt and pepper to taste. Whisk in cornmeal slowly and cook for 10 minutes stirring constantly on low heat. Add dried figs and rosemary.
• Drizzle each halibut piece with olive oil and roast for 5 to 8 minutes.
• Spoon polenta into large serving bowls. Top with halibut. Spoon 1 ounce of hot chicken broth on top and drizzle with truffle oil.

PROSCIUTTO-ROASTED HALIBUT WITH FRESH THYME

Steps:

• Preheat oven to 400°F. Sprinkle fish fillets with salt and pepper. Sprinkle 1 teaspoon thyme atop each fish fillet. Place 2 slices prosciutto on work surface, overlapping slightly. Place 1 fish fillet crosswise in center of prosciutto; fold prosciutto over fish fillet. Repeat with remaining prosciutto and fish fillet.
• Heat oil in medium ovenproof skillet over medium-high heat. Add prosciutto-wrapped fish, seam side down. Cook until prosciutto is brown on all sides, about 1 minute per side. Transfer skillet to oven and roast fish until cooked through, about 6 minutes. Transfer to plates.
• Add shallot to same skillet; sauté over medium-high heat until beginning to brown, about 1 minute. Add wine and remaining 1 teaspoon thyme. Simmer until sauce is slightly reduced, about 1 minute. Whisk in butter. Drizzle sauce over fish and serve.