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Prosciutto Wrapped Halibut

4 halibut fillets - (6 oz ea)
Salt -- to taste
Freshly-ground black pepper -- to taste
4 teaspoons Dijon mustard
8 thin slices prosciutto ham
2 large Idaho potatoes -- peeled, and passed through the turning mandoline, and soaking in cool water
1 tablespoon chopped chives

Preheat the oven to 400 degrees.

Season the fillets with salt and pepper. Rub 1 teaspoon of the mustard over each fillet, covering completely. Wrap each fillet with 2 pieces of the proscuitto ham.

Drain the potatoes. Season with salt and pepper. Divide the potatoes into 4 equal piles. Wrap each fillet with one pile of the potatoes, tightly. Cover the potatoes with a damp cloth until ready to use. Repeat the process until all of the fillets are crusted.

In a large, oven-proof saute pan, heat the oil. When the oil is hot, carefully lay the fillets in the hot oil. Pan-fry for 3 to 4 minutes on the first side, or until the crust is golden. Flip the fillets over and place the pan in the oven. Cook for 4 to 6 minutes. Remove from the oven.

To serve, place the crusted fillets in the center of the plate. Garnish with chives. Serve immediately.

This recipe yields 4 servings.

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