Best 5 Prosciutto Wrapped Halibut Ina Garten Recipes

PROSCIUTTO ROASTED BASS WITH AUTUMN VEGETABLES

Steps:

• Preheat the oven to 400 degrees.
• For the vegetables, place the butternut squash, potatoes, parsnips, and carrots on a sheet pan and drizzle with 1/3 cup olive oil. Sprinkle with 1 tablespoon salt and 1 teaspoon pepper and toss together. Spread out in a single layer and roast for 30 minutes, turning once during cooking. After 30 minutes, toss with the garlic and roast for another 10 minutes, until all the vegetables are tender and starting to brown.
• Meanwhile, line another sheet pan with aluminum foil, and place a baking rack on top of the foil. Brush the fish fillets on both sides with olive oil and season them liberally with salt and pepper. Wrap each fillet with a slice of prosciutto to form a wide band around the center of the fillet, overlapping the ends on the skin side. Arrange the fillets on the rack with the prosciutto seam side down and roast for 10 to 15 minutes, until barely cooked.
• While the vegetables and fish are roasting, melt the butter over medium heat in a medium-size saute pan. Add the rosemary sprigs and cook over low heat until the rosemary leaves are crisp and the butter begins to brown, about 5 minutes. Discard the rosemary, stir in the lemon juice, and set aside.
• To serve, place the fish on a platter or individual plates, spoon the rosemary butter on top, and surround with the vegetables. Garnish with lemon wedges and serve hot.

PROSCIUTTO-WRAPPED HALIBUT WITH BRUSSELS SPROUTS AND KALE COUSCOUS

Steps:

• Preheat the oven to 375 degrees F.
• Sprinkle the halibut with salt and pepper. Lay 2 slices of prosciutto on a flat surface, slightly overlapping each other. Place a halibut fillet at the end of the slices and roll up (like a mini burrito). Repeat with the remaining prosciutto and halibut.
• Heat the oil in a large ovenproof skillet over medium-high heat. Sear the halibut just until the prosciutto gets browned, about 1 minute per side. (If your pan is hot enough, this will happen quickly. This is just for color and crisping the prosciutto; the fish will cook later in the oven!) Transfer the fish to a plate.
• Quickly stir the garlic, lemon zest and chile flakes into the skillet. Add the Brussels sprouts and kale and saute until tender, 7 to 8 minutes. Season with salt and pepper. Stir in the couscous, hot stock and currants. Place the fish on top of the mixture and transfer to the oven. Bake for 8 minutes. Remove the fish from the skillet, fluff the couscous with a fork and serve.

ROASTED HALIBUT WRAPPED IN PROSCIUTTO

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.

HALIBUT WRAPPED IN PROSCIUTTO WITH POLENTA AND TRUFFLE OIL

Steps:

• Preheat oven to 400 degrees F.
• Season halibut with salt and pepper. Wrap 1 slice prosciutto around 4oz fish piece. Refrigerate until needed (can be done up to 2 hours in advance).
• Bring milk to boil with butter, salt and pepper to taste. Whisk in cornmeal slowly and cook for 10 minutes stirring constantly on low heat. Add dried figs and rosemary.
• Drizzle each halibut piece with olive oil and roast for 5 to 8 minutes.
• Spoon polenta into large serving bowls. Top with halibut. Spoon 1 ounce of hot chicken broth on top and drizzle with truffle oil.

PROSCIUTTO-ROASTED HALIBUT WITH FRESH THYME

Steps:

• Preheat oven to 400°F. Sprinkle fish fillets with salt and pepper. Sprinkle 1 teaspoon thyme atop each fish fillet. Place 2 slices prosciutto on work surface, overlapping slightly. Place 1 fish fillet crosswise in center of prosciutto; fold prosciutto over fish fillet. Repeat with remaining prosciutto and fish fillet.
• Heat oil in medium ovenproof skillet over medium-high heat. Add prosciutto-wrapped fish, seam side down. Cook until prosciutto is brown on all sides, about 1 minute per side. Transfer skillet to oven and roast fish until cooked through, about 6 minutes. Transfer to plates.
• Add shallot to same skillet; sauté over medium-high heat until beginning to brown, about 1 minute. Add wine and remaining 1 teaspoon thyme. Simmer until sauce is slightly reduced, about 1 minute. Whisk in butter. Drizzle sauce over fish and serve.