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Food Network Favorites: Pan-Roasted Halibut with Prosciutto, Lemon, White Wine & Capers

A very tasty treatment for fish. It's essentially halibut with picatta sauce, although Tyler Florence doesn't call it that. If you like the classic combination of lemon juice, white wine, and capers, you'll like this recipe.

No complaints about the technique on this one: it's a straightforward roast with a simple pan sauce. I have added an optional greater amount of prosciutto in the ingredients list. Florence's recipe calls for 2 slices, but the crispy prosciutto is very good, and the dish could handle more, if you'd like.

You could substitute any firm white fish for the halibut. Try cod, scrod, hake, shark, orange roughy -- whatever's fresh at the market. Watch the fish carefully so that you do not overcook it.

Prep Time: 10 minutes
Cook Time: about 10 to 15 minutes, depending on the thickness of the fish.
Yield: 2 servings

1/2 cup all-purpose flour
Salt and freshly ground black pepper
2 halibut fillets, about 6 oz. each (or other firm-flesh white fish)
2 Tbsp olive oil
3 Tbsp butter
2-4 slices prosciutto, cut into strips
1/2 cup white wine
Juice of 1 lemon
2 tsp capers
2 Tbsp chopped fresh flat-leaf parsley, plus sprigs for garnish

Preheat the oven to 375 degrees. Put the flour in a shallow bowl or deep plate. Season well with salt and pepper. Dredge the fish in the flour. Put a medium oven-safe skillet over medium-high heat, add 1 Tbsp oil and 1 Tbsp butter, and get the skillet hot. Add the fillets, skin side up, and cook until browned on 1 side, about 2 to 3 minutes (if your fish does not have skin, cook the most attractive side first, so that it is the presentation side when serving). When you put the fish in the skillet, also add the prosciutto, stirring until brown. Flip the fish, put the skillet in the oven, and roast until the fish is just cooked through, about 5 to 10 minutes, depending on thickness and variety of fish.

Remove the fish to 2 serving plates. Drain the prosciutto on paper towels. Put the skillet back on medium heat. Add the remaining oil and butter, white wine, lemon juice, capers, and parsley and bring to a boil; keep at a boil until reduced and thickened. Season with salt and black pepper to taste. Pour the sauce over the fish, top with the prosciutto, garnish with parsley sprigs, and serve immediately.



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