Ingredients
Units
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- 1 Tbsp. olive oil
- 1/4 cup sliced green onions/shallots
- 4 large cloves, garlic, minced
- 4 8–oz. halibut fillets
- 4 slices prosciutto, cut into strips
- 2 Tbsp. lemon zest
- 4 Tbsp. chopped fresh Italian Parsley
- 2 Tbsp. chopped fresh chives
- 1/2 tsp. freshly grated black pepper
- 1/4 tsp. salt
- 1 cup white wine
- 1 stick butter
- 1/2 cup heavy cream
- juice of 1/2 a lemon
- 2 Tbsp. capers, rinsed
Instructions
- Preheat oven to 350 degrees (to keep fish warm while preparing everything else).
- In a medium skillet, warm 1 Tbsp. olive oil.
- Saute the green onions/shallots and minced garlic. Do not brown the garlic.
- In a medium bowl, mix together the lemon zest, Italian parsley, chives, pepper and salt.
- Place the halibut fillets onto the mixture and coat all of the sides of the fish.
- Place the herb-coated fish into the olive oil-shallots-garlic mixture in the skillet.
- Toss in any remaining herb mixture to the skillet.
- Cook the fish for 2 minutes on each side or until slightly golden. Do not overcook.
- Place fish in an oven-proof dish in the hot oven while preparing the rest of the ingredients (for the sauce).
- In the skillet that the fish was cooking in, place the prosciutto slices in whatever onions, garlic, and herbs remain. Cook for about 5 minutes.
- Remove prosciutto and put to the side.
- In the skillet, add the wine.
- Cook the wine down to about a quarter cup of liquid.
- Add the butter, cream, lemon juice, and the capers.
- Re-add the prosciutto slices back into the sauce and warm.
