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Halibut in Prosciutto-Herb Cream Sauce

Author: Roz

Ingredients

  • 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.