Well, hello there again! I am not back this time to enlighten you on my hectic schedule. Rather, as I presumably think you like better, I am here with a great new recipe to dazzle up dinner time!
Halibut, oh halibut, you are so freakin’ expensive! Don’t you agree? Well I think the price of that fish and say, sea bass, are ridiculously too high in price! And since I can’t change that, I don’t often buy it and substitute either tilapia or flounder. But when a recipe comes along that just sounds too darn good for a cheaper fish, every once in awhile you just have to splurge! Now for some, that’s easier said than done as I am a coupon-cutting, what’s the deal-of-the-day, yes I buy store brand, kinda gal! But even I hand over the Benjamins when a recipe calls it.
Case and Point: this recipe. Now I could have used the cheaper fish, but the picture in the cookbook looked great and when I saw the fillets in the glass case looking so beautiful, I had to have the Halibut. And I am so thankful I did for this was de-lic-ious! Yum, yum, yum, the fish was so tender and perfectly simple enough against the salty prosciutto. Not to mention, the rosemary lemon butter! Where do I even start on that? I think I should make a tub of it each week and drizzle it on everything in my fridge, haha. Just think: flaky, juicy meat, wrapped with salted ham, drizzled with lemon butter seasoned with rosemary……yes, that’s your stomach growlingJ Alright, well you get my point: make this dish as soon as you can, spend the extra cash, and enjoy every morsel…..
Prosciutto Roasted Halibut
Adapted from: Barefoot Contessa Back to Basics Cookbook
OBJ: TCW be able to make a plate-pleasing and tasteful fish dish
2, 8 ounce fillets of halibut or striped bass (skin removed)
2 thin slices prosciutto di Parma
2 TBS unsalted butter
1 sprig fresh rosemary
1 TBS fresh squeezed lemon juice
S & P, salt and pepper
1. Preheat oven to 400 degrees
2. Line a sheet pan with aluminum foil, place fish on foil and brush each side with oil and season well with salt and pepper (more pepper than salt though since prosciutto is salty!)
3. Wrap each fillet with a slice of prosciutto to form a wide band around the center of the fillet
4. Arrange the fillets on the baking sheet so that seam side of prosciutto is down...
5. Roast for 10-15, until fully cooked (my fish took 15 minutes, it all depends on size of fillets, just make sure the meat is fully white and flakes when forked)
6. Meanwhile, while the fish is roasting, in a small sauté pan, melt butter with rosemary sprig over medium-low heat until butter has melted. Keep heat on medium-low for about 5 minutes, for butter to brown and rosemary leaves to crisp
7. Discard rosemary, add lemon juice and mix well over flame. Set aside for fish
8. Once fish is done, plate each piece and spoon the rosemary butter on top