Prosciutto-Wrapped Pan Seared Halibut

I have always been a fan of seafood.  When I eat at a restaurant, I typically order fish.  How delighted was I when I received an email from an Alaskan company expressing an interest to send me some of their state’s  prized resource: wild-caught Alaskan fish?

I have always been a fan of seafood.  When I eat at a restaurant, I typically order fish.  How delighted was I when I received an email from an Alaskan company expressing an interest to send me some of their state’s  prized resource: wild-caught Alaskan fish?

Before accepting, I asked if there was a catch. (No pun intended.)  Ten pounds of fish — that is a lot — surely would not be Fed-exed to me with no strings attached!  As it turned out, the only request was that I mention the fish is from Alaska.  The company was interested in spreading the word about the healthy benefits and deliciousness of sustainable fish, caught seasonally and flash frozen.  Sort of like those summer-fresh veggies, frozen at the peak of ripeness, that get us through the baron winter months.

I am a coupon clipper, so getting something altogether free — especially something from which my whole family will benefit — is like winning a prize.  I decided to keep the preparation simple.  Many of my friends have told me over the years that they are reluctant to cook seafood, that it seems complicated.  This is a perfect recipe to dispel that notion.

Fish is frequently on the dinner menu in my house.  Not only is it healthy, delicious and versatile, it can be cooked in mere minutes, making it the best kind of fast food.  If you are uncertain as to whether your fish is cooked through, don’t hesitate to make a little cut and take a peek.  Unlike other meats, all the juices will not run out.  I would sooner take the fish off the heat a bit early, find that it is not quite finished, and cook a bit longer.  Nothing is lost, and this is better than overcooking your dinner and rendering it dry.

If you are new to cooking fish, a time or two might be all it takes to make fish your go-to fast food…and this recipe is a great place to start.

To turn this fish dish into a complete meal — a hearty-yet-healthy, warm dinner salad — click here.

Prosciutto-Wrapped Pan Seared Halibut
If desired, you may serve with a drizzle of syrupy balsamic vinegar. To make your own version of a costly aged variety, simply simmer an inexpensive balsamic vinegar on the stovetop until reduced by about half and add a touch of honey. (Link to instructions at the bottom of recipe post)
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Ingredients
  1. Halibut fillets (4-6 ounces, depending on appetite)
  2. Prosciutto slices (1 - 1 1/2 per fillet, depending on size)
  3. Freshly ground black pepper
  4. Olive oil to coat skillet
Instructions
  1. Sprinkle the fish with pepper to taste. Wrap a slice of prosciutto around the middle of each fish fillet. If the fillets are large or the prosciutto slices are small, you may need to overlap part of a second piece to fully cover.
  2. Coat a large skillet (cast iron works great if you have one) lightly in olive oil and heat over medium-high heat.
  3. When hot, place the prosciutto-wrapped fish in the skillet and cook for 2–3 minutes on each side, until the prosciutto is golden and crispy and the fish is just barely cooked through. The fish will continue to cook a bit after it has been removed from the heat.
  4. Serve with your favorite green vegetable, a baked potato and/or a side salad...or whatever sounds good to you!
Notes
  1. In addition to Halibut--which is a firm, meaty, yet slightly-sweet fish--this meal may be made with Tilapia, Cod, or another white fish of your choice. Depending on the thickness of the fillets, you may simply need to adjust the cooking time up or down by a minute or so.
The Fountain Avenue Kitchen http://fountainavenuekitchen.com/

If you like the idea of drizzling a good balsamic over the top, here is a link to my favorite inexpensive way to mimic an aged, syrupy, Italian balsamic vinegar.

Click here for the recipe for Prosciutto-Wrapped Fish with Balsamic Tomato Sauce.    

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  2. Barbara Flake

    This excites me!! Will be having it for dinner tomorrow night, and drizzle with my aged, and expensive balsamic vinegar.

    Reply
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