Prosciutto Wrapped Halibut with Puttanesca Sauce

By

I saw him make this on TV and it looked wonderful.

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  • 2

Ingredients

  • 2 servings
  • Halibut
  • 1 - 2 - 6 ounce halibut filets
  • 2 pieces proscuitto, thinly sliced
  • 2 sprigs thyme
  • pepper
  • 1 tablespoons olive oil
  • Puttanesca-Style Sauce
  • 1 tablespoon olive oil
  • 1 clove garlic, chopped
  • 2 tbsp. red onion, diced
  • 2 tablespoons sliced green or nicoise olives
  • 1 tablespoon capers, rinsed and drained
  • 2 tablespoons white wine
  • 1/2 package (1 pint) cherry or grape tomatoes (he
  • used an entire package of the vine-on cherry
  • tomatoes)
  • 2 tablespoons chopped parsley
  • additional olive oil to garnish
  • Grilled or Roasted Fennel
  • 1/2 bulb fennel
  • juice of 1/2 orange (not zested)
  • 1 tablespoons olive oil
  • salt and pepper to taste

Preparation

Step 1

Halibut

1. Preheat oven to 400 degrees. Season fillets with pepper; place thyme sprig on top and wrap each fillet with proscuitto.
2. Add 1 tbsp olive oil to a large cast iron or heavy bottomed pan and bring to medium high heat.
3. When oil starts to smoke, add fish, placing proscuitto seam side down. Sear on all sides, until proscuitto is coloured and crispy. Transfer to plate and keep warm.

Puttanesca-Style Sauce

1. Add 1 tbsp olive oil to same pan used for halibut and bring to medium high heat. Add diced red onions, garlic and bay leaf and saute until onions are lightly coloured. Add olives and 2 tbsp of white wine and cook a while to reduce.
2. Bring up to simmer, add tomatoes, cut-side up, and cook a few minutes until they start to release their juices and then squish them slightly. Return fish to pan, nestling into the sauce but not covering with sauce, drizzling with any accumulated juices. Place pan in oven until fish is tender and cooked through, about 5 minutes.

Grilled or Roasted Fennel

1. Slice fennel lengthwise into four 1/2 inch thick slices or cut into wedges. Combine orange juice, olive oil and pepper in a shallow dish and marinate fennel for 5-10 minutes.
2. Turn grill on to medium high. Remove fennel from marinade; salt lightly and grill until marked on both sides, about 3 minutes each side.

Alternately, place on baking sheet and roast at 400 for 30-40 minutes, until tender and caramelized.

Return fennel to marinade to keep moist until serving.

To Plate:

Place grilled fennel slice on plate and top with fish. Drizzle sauce around the edges and serve with the Orzo on the side, if making.

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