Pan-Roasted Halibut with Prosciutto and Asparagus
Pan-Roasted Halibut with Prosciutto and Asparagus
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 706
- Total Fat
- 35
- Saturated Fat
- 18
- Carbohydrates
- 35
- Dietary Fiber
- 5
- Sugar
- 4
- Protein
- 53
- Cholesterol
- 159
- Sodium
- 1125
- Total: 45 min
- Active: 35 min
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 706
- Total Fat
- 35
- Saturated Fat
- 18
- Carbohydrates
- 35
- Dietary Fiber
- 5
- Sugar
- 4
- Protein
- 53
- Cholesterol
- 159
- Sodium
- 1125
- Total: 45 min
- Active: 35 min
Ingredients
1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
Two 6-ounce halibut fillets
Extra-virgin olive oil, for cooking and drizzling
3 tablespoons unsalted butter
2 slices prosciutto, cut into strips
1/2 cup white wine
Juice of 1 lemon
2 teaspoons capers
2 tablespoons chopped fresh flat-leaf parsley plus whole sprigs, for garnish
1 bunch (about 6 ounces) asparagus, trimmed
3 cups arugula
2 ounces Parmesan
Directions
- Preheat the oven to 375 degrees F.
- Put the flour on a deep plate or in a shallow bowl and season well with salt and pepper. Dredge the fish in the flour. Put a large skillet over medium-high heat, add 1 tablespoon oil and 1 tablespoon butter and get the skillet hot. Add the fish and cook until browned on 1 side, 2 to 3 minutes. At the same time, add the prosciutto and cook, stirring, to brown. Then flip the fish, transfer the skillet to the oven and roast until the fish is just cooked through, about 10 minutes.
- Remove the fish to 2 plates. Dump the prosciutto out onto paper towels to drain. Put the skillet back over medium heat. Add another tablespoon olive oil, the white wine, half the lemon juice, the capers, the remaining 2 tablespoons butter and the parsley and bring to a boil. Add the asparagus and cook until just tender, about 2 minutes. Season with salt and pepper to taste.
- Meanwhile, add arugula to a bowl. Dress with the remaining lemon juice and olive oil to taste. Season with salt and pepper. Shave Parmesan over the arugula and toss lightly.
- Pour the sauce over the fish, top with the prosciutto and asparagus and serve with the arugula salad on top. Enjoy!
Looking for Something Else?
Fudge Factor
Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012
Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …
Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013
Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.
Hungry Girl's Chocolate 911 Feb 4, 2011
The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013
It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.
Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013
Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.
Craving: Chocolate Cake Jan 27, 2011
Over-the-Top-Delicious Treats to Satisfy Your Food Obsession
Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …
Chocolate Desserts
Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.
Essentials: Chocolate Basics Sep 1, 2016
Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …
