My F&W
quick save (...)

Prosciutto-Wrapped Halibut with Asparagus Sauce

  • TOTAL TIME: 45 MIN
  • SERVINGS: 4
  • FAST
  • STAFF-FAVORITE

Chef Way A foamed prosciutto emulsion tops roasted halibut.

Easy Way Instead of using prosciutto to make a foam, simply wrap the rich, salty-sweet meat around the fish before roasting.

  1. 5 tablespoons unsalted butter
  2. 4 scallions, thinly sliced
  3. 1 pound asparagus, spears sliced 1/2 inch thick, tips reserved separately
  4. 1 cup water
  5. 1 cup packed baby spinach leaves
  6. Salt and freshly ground pepper
  7. 8 thin slices of prosciutto
  8. 4 skinless halibut fillets (about 5 ounces each)
  9. 8 small sage leaves, halved lengthwise
  10. 1 tablespoon extra-virgin olive oil
  1. Preheat the oven to 450°. In a skillet, melt 4 tablespoons of the butter. Add the scallions and cook over low heat until softened, about 3 minutes. Add the asparagus spears and the water and cook until tender and the water is reduced to 1/4 cup, about 5 minutes. Add the spinach and cook just until wilted, about 2 minutes. Puree the mixture in a blender until smooth; season with salt and pepper. Transfer the sauce to a small saucepan and keep warm.
  2. Arrange the prosciutto slices in pairs, overlapping them slightly. Place a halibut fillet in the center of the prosciutto and top each fillet with 2 sage leaves. Season with salt and pepper and wrap the prosciutto around the fish.
  3. In a large ovenproof skillet, melt the remaining 1 tablespoon of butter in the olive oil. Add the halibut and cook over high heat until browned on the bottom, about 3 minutes. Carefully flip the fish and add the asparagus tips to the skillet. Transfer to the oven and roast the prosciutto-wrapped halibut for 5 minutes.
  4. Spoon the asparagus-spinach puree onto plates. Arrange the prosciutto-wrapped halibut and asparagus tips alongside and serve immediately.
Notes A minerally Rhône white.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(4)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.