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
Another great recipe from the back of the 2012 edition of Eat This, Not That! by David Zinczenko and Matt Goulding. This cooking method can be done with other meats, too. Chicken breast or pork loin can be placed in the center of a strip of prosciutto, seasoned with salt and pepper, wrapped tightly, and roasted at 400 degrees F in the oven until cooked through.
Provided by Greeny4444
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 162.8, Fat 2.3, SaturatedFat 0.5, Cholesterol 85.7, Sodium 117.4, Carbohydrate 1.4, Fiber 0.4, Sugar 0.4, Protein 32.4
ROASTED HALIBUT WITH LEMONS, OLIVES AND ROSEMARY
Fish can be finicky dinner-party fare, especially for the distracted cook. Step away for a moment to sip your cocktail and your fillets might go from pearly to parched. This dish, though, inspired by one from Southern Italy, elegantly feeds a crowd. The fish, halibut, is seasoned with chile, salt and olive oil, then topped with rosemary, lemon and olives and roasted. It's a lighter main dish that won't leave anyone hungry.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, main course
Time 10m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Heat oven to 450 degrees. Place fish in a baking dish, brush fillets with 1 teaspoon of oil and season with salt and chile pepper. Top each fillet with a rosemary branch and several slices of lemon. Drizzle remaining oil over lemon slices and sprinkle with additional salt. Scatter olives over fish and pan.
- Bake until just opaque, about 10 minutes. If lemon slices have not browned or singed (this will depend on how thinly you slice them), place pan under broiler for 1 to 2 minutes. Serve drizzled with more olive oil; sprinkle with more salt and chili, if desired.
Nutrition Facts : @context http, Calories 270, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 8 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 1 gram, Sodium 651 milligrams, Sugar 1 gram
ANTHONY SEDLAK PROSCIUTTO-WRAPPED HALIBUT WITH PUTTANESCA SAUCE
Superb, easy and quick recipe that is so impressive and delicious. I served with roasted peppers. Next time I am going to make the roasted fennel, lemon orzo and melon prosciutto salad Anthony prepared on his cooking show. I will post when I try the other recipes. The recipe i found on the internet did not state how much olive juice to use, so add to taste.
Provided by Oishi
Categories Halibut
Time 20m
Yield 4 fish, 4 serving(s)
Number Of Ingredients 14
Steps:
- Fish:.
- 1.Preheat oven to 400°F
- 2.Season fillets with pepper.
- 3. Place 1 thyme sprig on top of each and wrap each fillet with prosciutto.
- 4. Heat olive oil in a large cast iron or heavy-bottomed pan over medium-high heat. When oil starts to smoke, add fish, placing prosciutto seam side down. Sear on all sides until prosciutto is coloured and crispy.
- 5. Transfer to a plate and keep warm.
- Sauce:.
- 1. Heat olive oil in same pan over medium-high heat.
- 2. Add red onion, garlic, capers, and bay leaf, and sauté until onion is lightly coloured.
- 3. Add olives and white wine and olive juice. Bring to a simmer, add tomatoes skin side down and squish with fork after they heat up,return fish to pan.
- 4. Place pan in oven and cook until fish is tender and cooked through, about 5 minutes.
- 5. Top with parsley.
Nutrition Facts : Calories 123.4, Fat 11, SaturatedFat 1.5, Sodium 135.4, Carbohydrate 5.2, Fiber 1.4, Sugar 2.8, Protein 1
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