Prosciutto Wrapped Halibut Salad with Balsamic Tomato Sauce
The balsamic tomato sauce is equally delicious spooned over pan-seared or baked chicken. In lieu of a salad, you may also pile the fish (or chicken) and sauce on top of a bed of couscous.


  • Prosciutto wrapped Halibut (see following recipe)
  • 1 14-ounce can no salt added diced tomatoes, with juice
  • 3/4 cup chicken low-sodium broth or homemade stock
  • 3 1/2 tablespoons balsamic vinegar
  • Baby spinach
  • Salad add-ins: slivered red onion, feta cheese, black olives, pine nuts, sliced almonds, or chopped walnuts


  1. Heat a lightly-oiled skillet over medium-high heat. Add the tomatoes, chicken stock and vinegar. Bring to a simmer and cook for 5-7 minutes or until the tomatoes are starting to break down and the sauce is slightly thickened. (I like to use my cast iron skillet, cook the halibut first and then remove to a plate before using the same skillet to make the sauce. The browned bits sticking to the skillet will be incorporated into the sauce, lending extra flavor.)
  2. Make a bed of spinach on your plate, sprinkle with desired salad add-ins, then top with a piece of prosciutto-wrapped halibut and a generous spoonful of sauce. Sprinkle with a bit more feta, if desired.

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