Best Prosciutto Roasted Halibut With Fresh Thyme Recipes

Roasted Halibut Wrapped in Prosciutto image

Provided by Greeny4444

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

4 (5 ounce) halibut fillets (can be cod, sea bass, or any other flaky, white fish, 4-6 oz.)
salt, to taste
pepper, to taste
4 slices prosciutto, sliced thin
1 lemon, quartered
2 tablespoons pesto sauce, prepared

Steps:

Preheat the oven to 375 degrees F. Season the fish all over with salt and pepper.
Lay the slices of prosciutto flat and wrap a piece of fish tightly with one of the slices. Repeat with the remaining 3 slices.
Place the fish on a baking sheet and position it on the middle rack of the oven.
Roast until the prosciutto begins to crisp up and the fish flakes with gentle pressure from your finger (or a fork), about 10-12 minutes.
Serve each with a wedge of lemon and the pesto drizzled over the top.

Nutrition Facts : Calories 162.8, Fat 2.3, SaturatedFat 0.5, Cholesterol 85.7, Sodium 117.4, Carbohydrate 1.4, Fiber 0.4, Sugar 0.4, Protein 32.4

Pan-Roasted Halibut with Prosciutto, Lemon, White Wine, and Capers image

Provided by Tyler Florence

Categories main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 10

1/2 cup all-purpose flour
Salt and freshly ground salt and pepper
2 (6-ounce) halibut fillets
Extra-virgin olive oil
3 tablespoons butter
2 slices prosciutto, cut into strips
1/2 cup white wine
1/2 lemon, juiced
2 teaspoons capers
2 tablespoons chopped fresh flat-leaf parsley plus whole sprigs, for garnish

Steps:

Preheat the oven to 375 degrees F.
Put the flour on a deep plate or in a shallow bowl and season well with salt and pepper. Dredge the fish in the flour. 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. At the same time, add the prosciutto and cook, stirring, to brown. 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. Dump the prosciutto out onto paper towels to drain. 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, top with the prosciutto, and serve immediately.

Pan-Roasted Halibut with Prosciutto and Asparagus image

Provided by Tyler Florence

Categories main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 13

1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
Two 6-ounce halibut fillets
Extra-virgin olive oil, for cooking and drizzling
3 tablespoons unsalted butter
2 slices prosciutto, cut into strips
1/2 cup white wine
Juice of 1 lemon
2 teaspoons capers
2 tablespoons chopped fresh flat-leaf parsley plus whole sprigs, for garnish
1 bunch (about 6 ounces) asparagus, trimmed
3 cups arugula
2 ounces Parmesan

Steps:

Preheat the oven to 375 degrees F.
Put the flour on a deep plate or in a shallow bowl and season well with salt and pepper. Dredge the fish in the flour. Put a large skillet over medium-high heat, add 1 tablespoon oil and 1 tablespoon butter and get the skillet hot. Add the fish and cook until browned on 1 side, 2 to 3 minutes. At the same time, add the prosciutto and cook, stirring, to brown. Then flip the fish, transfer the skillet to the oven and roast until the fish is just cooked through, about 10 minutes.
Remove the fish to 2 plates. Dump the prosciutto out onto paper towels to drain. Put the skillet back over medium heat. Add another tablespoon olive oil, the white wine, half the lemon juice, the capers, the remaining 2 tablespoons butter and the parsley and bring to a boil. Add the asparagus and cook until just tender, about 2 minutes. Season with salt and pepper to taste.
Meanwhile, add arugula to a bowl. Dress with the remaining lemon juice and olive oil to taste. Season with salt and pepper. Shave Parmesan over the arugula and toss lightly.
Pour the sauce over the fish, top with the prosciutto and asparagus and serve with the arugula salad on top. Enjoy!

Anthony Sedlak Prosciutto-Wrapped Halibut With Puttanesca Sauce image

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.