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Halibut Recipe

Another favorite type of fresh seafood is halibut. This fish is often used in English style fish and chips, but it can also be used in many other fine gourmet recipes for fresh seafood. Halibut are the largest flat fish species and are caught in the Atlantic and Pacific Oceans. Halibut are white, lean and firm fleshed fish, which have a surprisingly delicate flavor. Halibut may also be substituted for turbot in recipes. Halibut liver produces high-quality cod liver oil and is rich in vitamins.

We'll look at a recipe for prosciutto wrapped halibut. This is a delicious dish as the salty and gamey flavor of prosciutto provides the perfect contrast to the sweet and gentle flavor of the fresh seafood. You may want to use Italian prosciutto instead of domestic prosciutto because it is usually moister and it also holds up better in the oven. You can also substitute any firm white fish fillet, such as haddock or cod as long as it is about ½ inch thick.

Prosciutto Wrapped Halibut

To make this interesting fresh seafood dish you will need:

6 skinless halibut fillets that are about seven ounces each

8 tablespoons of garlic flavored olive oil

12 thin slices of prosciutto

Directions:

1. Preheat your oven to 425°F.
2. Season the halibut with freshly ground black pepper.
3. Apply a small amount of the olive oil with your fingers to the halibut fillets. You will need just enough oil, so the prosciutto will cling to the fish.
4. Tightly wrap two slices of prosciutto around each halibut fillet to cover them and form a thick sausage shape.
5. Heat a little of the olive oil in a large nonstick skillet over medium-high heat. Add the fresh seafood and sear it on all sides, about 30 to 45 seconds per side.
6. Transfer the halibut to a rimmed baking sheet and drizzle the remaining oil over it.
7. Bake the fish for 10 to 12 minutes, or until it is just firm.
8. Then place the fish under the broiler, about 8 inches from the heat element and broil it for two minutes to crisp the prosciutto.
9. Transfer the halibut to warm plates and drizzle the fish with any pan juices that are left over.
10. Sprinkle the halibut with coarsely ground black pepper and then serve it immediately.

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