City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Roasted Halibut with Prosciutto and Pesto
Roasted Halibut with Prosciutto and Pesto.html

July/Aug 2014

from Julie Van Rosendaal

A quick smear of pesto and a thin slice of prosciutto elevate a simple halibut filet to new heights. These filets can be assembled ahead of time and slid into the oven when everyone’s ready to eat.

4 halibut filets

3 T. basil pesto

4 thin slices prosciutto

olive oil, for cooking

salt and freshly ground black pepper

Preheat the oven to 450°F. Pat the halibut dry with paper towel. Spread each filet with basil pesto, then wrap in a slice of prosciutto. Brush each with oil and sprinkle with salt and pepper.

Set a large ovenproof skillet (cast iron is ideal) over medium-high heat. Add a drizzle of oil and cook the wrapped filets seam-side down in the skillet for 2-3 minutes, until golden on the bottom. Slide the skillet into the oven for about 10 minutes, until the fish is firm and the edge flakes with a fork, but the meat is still moist in the middle. Serves 4.