Recipes Prosciutto-Wrapped Halibut with Asparagus Sauce 4.0 (5,127) Add your rating & review 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. More Fast Fish Recipes By Chris Blanchard and Richard Reddington Updated on October 19, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 45 mins Yield: 4 Ingredients 5 tablespoons unsalted butter 4 scallions, thinly sliced 1 pound asparagus, spears sliced 1/2 inch thick, tips reserved separately 1 cup water 1 cup packed baby spinach leaves Salt and freshly ground pepper 8 thin slices of prosciutto 4 skinless halibut fillets (about 5 ounces each) 8 small sage leaves, halved lengthwise 1 tablespoon extra-virgin olive oil Directions 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. 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. 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. Spoon the asparagus-spinach puree onto plates. Arrange the prosciutto-wrapped halibut and asparagus tips alongside and serve immediately. Notes A minerally Rhône white. Rate it Print