Look at what's cookin

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Pan Roasted Prosciutto Wrapped Halibut in Caper Sauce October 21, 2012

Filed under: Uncategorized — kariryerson @ 12:00 am

I loved the ingredients when I first sauce this recipe but I knew it needed some adaptation. It says to cook the prosciutto separately but I prefer to wrap the fish with it. Overall it was just OK. Nothing special and probably wouldn’t be made again.


  • Salt and freshly ground salt and pepper
  • 2 (6-ounce) halibut fillets
  • Extra-virgin olive oil
  • 3 tbsp butter
  • 2 slices prosciutto
  • 1/2 cup white wine
  • 1/2 lemon, juiced
  • 2 tsp capers
  • 2 tbsp chopped fresh flat-leaf parsley


Preheat the oven to 375 degrees F.

Season fish well with salt and pepper. Wrap the fish in the prosciutto. 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. 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. 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 and serve immediately.


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