Thursday, July 08, 2010

Prosciutto Wrapped Halibut

Tonight I made prosciutto wrapped halibut. To serve with it I chose to use the Mediterranean flavors of roasted tomatoes, olives and chick peas.
Halibut is a semi firm and meaty fish with mild flavors, and it's great when cooked perfect, but a minute or two longer and it can start to dry out. A good and flavorful trick is wrapping the halibut fillet in a layer of Prosciutto ham or bacon that will help lock in the moistness and boost the flavor in a way only cured pork can. I used a non stick pan with a dash of olive oil to cook the fish, which is helpful to prevent sticking and tearing the paper thin ham. Seasoning does not need to be added because of the ham's natural salt leftover from the curing process. The chick peas, roast tomatoes and olives were simply sauteed with extra virgin olive oil and finished with a squeeze of lemon. Only a few quality ingredients and about 20 minutes puts a plate on the table ready for my enjoyment, now where's that glass of wine?

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