Best Anthony Sedlak Prosciutto Wrapped Halibut With Puttanesca Sauce Recipes

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ANTHONY SEDLAK PROSCIUTTO-WRAPPED HALIBUT WITH PUTTANESCA SAUCE



Anthony Sedlak Prosciutto-Wrapped Halibut With Puttanesca Sauce image

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

4 six-ounce halibut fillets fresh ground black pepper
4 sprigs thyme (i used 2 in each serving)
4 pieces thinly sliced prosciutto
2 tablespoons olive oil
1 tablespoon olive oil
1/4 cup diced red onion (used white)
1 garlic clove, chopped (used 2)
1 tablespoon capers, rinsed and drained (i didn't use)
1 bay leaf (used 2)
2 tablespoons sliced green olives
add to taste olive juice from jar
2 tablespoons white wine (used apple juice)
20 cherry tomatoes or 20 grape tomatoes, cut in half
2 tablespoons chopped parsley

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

SIMPLE PUTTANESCA SAUCE



Simple Puttanesca Sauce image

This vegan recipe is the simplest Puttanesca Sauce I've found. From Dom DeLuise, who attributes it to Caterina Valente. Good with vermicelli.

Provided by Chocolatl

Categories     Vegetable

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 7

2 garlic cloves, minced
2 tablespoons olive oil
2 (28 ounce) cans whole Italian plum tomatoes
1 (16 ounce) can whole pitted black olives, drained
4 tablespoons capers, drained
6 fresh basil leaves, chopped
1 pinch red pepper flakes

Steps:

  • Heat oil and saute garlic until softened and golden brown.
  • Add tomatoes and simmer for 10 minutes.
  • Add remaining ingredients and simmer, uncovered, for 20 minutes, stirring occasionally, or until sauce has thickened.

SEAFOOD CASSEROLE FOR 2



Seafood Casserole for 2 image

I prepared us a special seafood meal for 2. It is very easy to add more and make it for as many as you want. I served with roasted potatoes, green beans.

Provided by Sageca

Categories     Canadian

Time 1h

Yield 2 serving(s)

Number Of Ingredients 17

1 medium onion, chopped
2 celery ribs, chopped
1 cup mushroom, sliced
2 garlic cloves, crushed
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon Old Bay Seasoning
2 tablespoons flour
1 (370 ml) can nonfat milk
2 tablespoons shredded cheddar cheese
1/4 cup parmesan cheese, grated
1 (120 g) can crabmeat
8 cooked shrimp, cut in half
4 large cooked scallops, cut in large chunks
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil

Steps:

  • In a large skillet, saute onions,celery,mushroom and garlic in the oil until softened.
  • Add salt, pepper and old Bay Seasoning.
  • Whisk in the flour.
  • Slowly stir milk into the sauteed mixture.
  • Add cheese.
  • Add the cooked seafood; stir well.
  • Add parlsey and basil.
  • Pour into a casserole dish.
  • Bake at 375* for 30 minutes.
  • Can be prepared ahead of time and baked before serving.

Nutrition Facts : Calories 411, Fat 20.7, SaturatedFat 5.9, Cholesterol 90.3, Sodium 1503, Carbohydrate 25, Fiber 2.2, Sugar 13.5, Protein 31.6

SUPER QUICK PROSCIUTTO WRAPPED FISH



Super Quick Prosciutto Wrapped Fish image

This is quick and very tasty! The prosciutto gives the fish a totally different flavor. It is a slight variation on a Healthy Appetite recipe.

Provided by Maito

Categories     Tilapia

Time 10m

Yield 2 serving(s)

Number Of Ingredients 4

2 (5 ounce) tilapia fillets (or other fish)
fresh ground black pepper
1 ounce prosciutto, thinly sliced (4 slices)
cooking spray

Steps:

  • Grind pepper over fish and wrap each piece in 2 slices of prosciutto.
  • Spray a large nonstick skillet with cooking spray. Heat to medium-high heat. Add fish fillets and cook for 3-4 minutes per side, until prosciutto is crisping and fish is starting to brown. You may need to turn the heat down to medium after a few minutes. Note: adjust cooking time if using another type of fish that is thicker than tilapia.

Nutrition Facts : Calories 136.1, Fat 2.4, SaturatedFat 0.8, Cholesterol 70.9, Sodium 73.7, Protein 28.5

SPAGHETTI & PUTTANESCA SAUCE



Spaghetti & Puttanesca Sauce image

Make and share this Spaghetti & Puttanesca Sauce recipe from Food.com.

Provided by Maine-iac

Categories     Spaghetti

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 cup olive oil
3 garlic cloves, minced
1 (35 ounce) can Italian plum tomatoes, drained & roughly chopped
1 tablespoon capers
2/3 cup oil-cured black olive, pitted and roughly chopped (I use greek Kalamata olives)
1 pinch dried red pepper flakes
1 teaspoon dried basil
1 teaspoon dried oregano
1/8 teaspoon fresh ground black pepper
salt, to taste
1 lb spaghetti
1 teaspoon dried parsley
parmesan cheese

Steps:

  • Heat the oil in a large saucepan over medium heat.
  • Add the garlic, stir, 3 minutes.
  • Stir in the tomatoes, capers, olives, red pepper flakes, basil, oregano, and black pepper, return to low heat, and simmer for 15 minutes.
  • Taste the sauce and add salt and pepper if needed.
  • Reduce the heat to very low, simmer another 15 minutes.
  • Cook the spaghetti in plenty of boiling water until al dente; drain.
  • Toss the spaghetti with the sauce, sprinkle on the fresh parsley, Parmesan cheese, and serve.

Nutrition Facts : Calories 619, Fat 18.2, SaturatedFat 2.6, Sodium 250.4, Carbohydrate 97.5, Fiber 7.8, Sugar 9.6, Protein 17.6

PUTTANESCA SAUCE



Puttanesca Sauce image

Make and share this Puttanesca Sauce recipe from Food.com.

Provided by RoRoBurger

Categories     Sauces

Time 1h30m

Yield 4 cups

Number Of Ingredients 13

1/4 cup olive oil
1 cup finely chopped onion
6 minced garlic cloves
2 (28 ounce) cans roma plum tomatoes, broken into pieces, with juice
1 cup tightly packed pitted and halved kalamata olive
1 (13 3/4 ounce) can artichoke hearts
2 tablespoons tomato paste
2 tablespoons drained capers
2 tablespoons minced anchovy fillets (about 8 fillets)
1/2 teaspoon dried basil
1/2 teaspoon dried crushed red pepper flakes
salt
1 lb hearty pasta, cooked to al dente (spaghetti, linguine, penne, etc.)

Steps:

  • In a large pot heat the olive oil over medium high heat. Add the onion and sauté until soft and lightly caramelized, about 6 minutes. Add the garlic and cook an additional 2 minutes. Add the tomatoes and the remaining ingredients and simmer until the sauce is thickened and slightly reduced, about 40 minutes. Adjust seasoning, to taste, cover and set aside. Add pasta to the pan and toss for 1 minute.

Nutrition Facts : Calories 733.3, Fat 19.9, SaturatedFat 2.9, Sodium 834.5, Carbohydrate 121.2, Fiber 16, Sugar 16.3, Protein 23.2

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Anthony Sedlak was a renowned Canadian chef who sadly passed away at the young age of 29. However, he left behind a legacy of delicious recipes that continue to inspire and delight food enthusiasts even today. One of his most popular creations is the prosciutto-wrapped halibut with puttanesca sauce.

Halibut the superstar of the recipe

Halibut is a type of large flatfish that is commonly found in the northern regions of the Atlantic and Pacific oceans. It is well-known for its mild, sweet flavor and firm flesh that lends itself well to various cooking methods, such as baking, grilling, and frying. Anthony Sedlak's recipe uses halibut as the star ingredient, which is wrapped with salty prosciutto to enhance its flavor and texture.

The beauty of prosciutto

Prosciutto is a type of dry-cured ham that originates from Italy. It is made from the hind leg of a pig, which is cured with salt and then air-dried for several months. Prosciutto has a savory, umami-rich taste, and a delicate texture that melts in your mouth. When wrapped around halibut, it adds a delicious saltiness and enhances the fish's natural flavor.

Puttanesca sauce- a perfect accompaniment

Puttanesca sauce is a classic Italian tomato-based sauce that contains a medley of savory ingredients such as garlic, olives, capers, and anchovies. It has a bold, salty, and slightly acidic flavor that complements the rich taste of the prosciutto-wrapped halibut. The sauce is made by sautéing garlic and chili flakes in olive oil, adding chopped tomatoes, olives, capers, and anchovies, and then simmering it until the flavors meld together.

Cooking Method

To make Anthony Sedlak's prosciutto-wrapped halibut with puttanesca sauce, the first step is to wrap the halibut fillets with prosciutto. Then, the fish is pan-seared until the prosciutto is crispy and the fish is cooked through. While the fish is cooking, the puttanesca sauce is prepared in a separate pan. Once the sauce and fish are ready, the fish is served with a spoonful of sauce on top.

Final Thoughts

Anthony Sedlak's prosciutto-wrapped halibut with puttanesca sauce is a delicious and elegant dish that is perfect for a special occasion or a fancy dinner party. The salty prosciutto perfectly complements the sweet taste of the halibut, while the bold flavors of the puttanesca sauce add a delightful tanginess to the dish. Overall, this recipe is a wonderful example of Anthony Sedlak's innovative and creative approach to cooking.
Anthony Sedlak's prosciutto-wrapped halibut with puttanesca sauce recipe is a delightful dish for seafood lovers. This recipe is a creative twist to simple fish dinners and presents an irresistible blend of flavors and textures. Here are some valuable tips to help you prepare this delicious recipe.

Tip 1: Choose fresh ingredients

Using fresh ingredients is crucial to the success of this recipe. When shopping for the ingredients, make sure the halibut fillets are fresh and preferably sustainably sourced. The prosciutto should also be fresh and of good quality. The puttanesca sauce relies heavily on the freshness of the ingredients, so make sure the tomatoes, olives, and capers are fresh.

Tip 2: Properly season the halibut

To make the prosciutto-wrapped halibut stand out, you need to season it well. Season the halibut generously with salt and pepper before wrapping it with the prosciutto. You can also add some lemon zest to give the fish an additional pop of flavor.

Tip 3: Use a non-stick pan

When cooking the halibut, it's best to use a non-stick pan. This ensures that the prosciutto doesn't stick to the pan and break apart while cooking. A non-stick pan also makes it easier to flip the fish without losing the prosciutto wrapping.

Tip 4: Don't overcook the halibut

Overcooking the halibut can ruin the dish, leaving it dry and tough. To avoid this, cook the fish for 2-3 minutes on each side or until the prosciutto is crispy and golden brown. If you're unsure if the fish is cooked through, use a meat thermometer to check the internal temperature, which should be 145°F.

Tip 5: Let the puttanesca sauce simmer

The puttanesca sauce is the star of this dish and requires a bit of patience to cook. After adding the garlic, onions, and chili flakes to the pan, let them cook for a few minutes until they are fragrant. Then, add the tomatoes, olives, and capers and let the sauce simmer for about 10-15 minutes. This allows the flavors to meld together and creates a rich, savory sauce that perfectly complements the halibut.

Tip 6: Adjust the seasoning of the puttanesca sauce

Once the puttanesca sauce is done simmering, give it a taste and adjust the seasoning to your liking. If it's too salty, add a bit of sugar or honey to balance it out. If you want it spicier, add more chili flakes. If it's too tart, add a bit of lemon juice. Play around with the seasoning until you achieve the perfect balance.

Tip 7: Presentation matters

When plating the dish, presentation matters. Arrange the halibut fillets on a plate and spoon the puttanesca sauce over it. Garnish with some fresh parsley or basil to add some color to the plate. This makes the dish look more appetizing and shows off your cooking skills.

Conclusion

Anthony Sedlak's prosciutto-wrapped halibut with puttanesca sauce recipe is a great dish to add to your recipe collection. With these valuable tips, you'll be able to prepare this dish flawlessly and impress your family and friends. Remember to use fresh ingredients, properly season the halibut, and adjust the seasoning of the puttanesca sauce to your liking. Don't forget that presentation is just as important as taste, so take the time to plate the dish beautifully. Happy cooking!

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