PAN-ROASTED HALIBUT WITH PROSCIUTTO, LEMON, WHITE WINE AND CAPERS

PAN-ROASTED HALIBUT WITH PROSCIUTTO, LEMON, WHITE WINE AND CAPERS image

Categories Fish

Yield 2 servings

Number Of Ingredients 10

Previous Next

1/2 cup all-purpose flour
Salt and freshly ground pepper
2 6-oz halibut fillets
2 tbl EVOO
3 tbl butter
2 slices prosciutto, cut into strips
1/2 cup white wine
Juice of 1/2 lemon
2 tsp capera
2 tbl chopped fresh flat leaf parsley plus whole springs for garnish

Steps:

Preheat the oven to 375 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 medium oven-safe skillet over medium-high heat, add 1 tbl oil and 1 tbl butter and get the skillet hot. Add the fillets, skin sides up, and cook until browned on 1 side, 2 to 3 mins. 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 mins. Remove the fish to 2 serving plates. Drain the prosciutto on paper towels. Put the skillet back over medium heat. Add the remaining oil and butter, white wine, lemon juice, capers, and parsley and bring to a boil; keep at a boil until reduced and thickened. Season with salt and pepper to taste. Pour the sauce over the fish, top with the prosciutto, garnish with parsley sprigs and serve immediately.