Prosciutto Wrapped Halibut With Brussels Sprouts And Kale Couscous Recipes

HALIBUT WRAPPED IN PROSCIUTTO WITH POLENTA AND TRUFFLE JUS

Halibut Wrapped in Prosciutto with Polenta and Truffle Jus image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 9

Ingredients

8 pieces thinly sliced prosciutto
4 (7-ounce) halibut pieces
1 cup cornmeal
3 cups milk
3 tablespoons butter
3/4 cups diced dried figs
1 sprig chopped rosemary
4 ounces chicken broth
1 tablespoon truffle oil

Steps:

Preheat oven to 400 degrees F Overlap 2 slices of prosciutto on waxed paper. Season halibut before wrapping in prosciutto. Refrigerate until needed (can be done up to 2 hours in advance). Bring milk to boil with butter, salt and pepper. Whisk in cornmeal slowly and cook for 10 minutes stirring constantly on low heat. Add dried figs and rosemary. Check seasoning. The consistency of the polenta should be soft and moist (if too thick add a little water and adjust seasoning). Keep the polenta warm until serving. Roast halibut in oven with a little olive oil for 5 to 8 minutes. Check fish for tenderness with a toothpick. The toothpick should go in with little or no resistance. Do not overcook! Spoon polenta into large serving bowls. Top with halibut. Spoon in 2 ounces of hot chicken broth and drizzle with truffle oil. Garnish with a rosemary sprig.

PROSCIUTTO-ROASTED HALIBUT WITH FRESH THYME

Prosciutto-Roasted Halibut with Fresh Thyme image

Categories Roast Sauté Quick & Easy Halibut White Wine Prosciutto Thyme Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 7

Ingredients

2 5-ounce halibut fillets
3 teaspoons chopped fresh thyme, divided
4 thin slices prosciutto
2 teaspoons olive oil
2 tablespoons chopped shallot
1/4 cup dry white wine
1 tablespoon butter

Steps:

Preheat oven to 400°F. Sprinkle fish fillets with salt and pepper. Sprinkle 1 teaspoon thyme atop each fish fillet. Place 2 slices prosciutto on work surface, overlapping slightly. Place 1 fish fillet crosswise in center of prosciutto; fold prosciutto over fish fillet. Repeat with remaining prosciutto and fish fillet.
Heat oil in medium ovenproof skillet over medium-high heat. Add prosciutto-wrapped fish, seam side down. Cook until prosciutto is brown on all sides, about 1 minute per side. Transfer skillet to oven and roast fish until cooked through, about 6 minutes. Transfer to plates.
Add shallot to same skillet; sauté over medium-high heat until beginning to brown, about 1 minute. Add wine and remaining 1 teaspoon thyme. Simmer until sauce is slightly reduced, about 1 minute. Whisk in butter. Drizzle sauce over fish and serve.

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