Because it’s so lean and mild in flavor, Alaskan halibut pairs perfectly with the more robust flavor of very thinly sliced prosciutto, an Italian dry-cured ham.
By wrapping the halibut in prosciutto, not only do you create an elegant flavor profile, but the prosciutto also keeps the halibut from drying out in the oven as the prosciutto crisps. While quite simple, this delightful combination creates a meal that wows in just 10 minutes!
A few notes for the cook
Most deli counters stock prosciutto, and ask them to slice it thin.
You want it thin enough to crisp in a 400ºF oven in 8 to 9 minutes. Buy high-quality prosciutto — I promise it’ll be worth it!
To add a gorgeous splash of color — plus a healthy dose of vitamins A, C and K, plus magnesium, potassium and fiber — I served this on a bed of quickly sautéed Swiss chard.
Many Swiss chard recipes have you discard the stems. But don’t! If you slice them very thinly, they sauté up beautifully and add extra color and crunch to this veggie side.
Prosciutto-Wrapped Halibut with Swiss Chard
2 6-ounce portions (or three 4-oz. portions) Vital Choice Wild Alaskan Halibut, thawed
Salt and pepper to taste
4 thin slices best-quality prosciutto
1-2 tablespoons organic extra virgin olive oil
1 bunch Swiss chard
1 large shallot
2 cloves garlic
2 teaspoons sherry vinegar or red wine vinegar
- Preheat the oven to 400ºF and position a rack in the center the oven. Line a baking sheet with parchment paper.
- Season thawed halibut portions with salt and pepper to taste, then wrap each portion with two thin slices of prosciutto, tucking the ends underneath the fish. Drizzle each with a bit of olive oil.
- While the oven preheats, prepare the Swiss chard. Rinse the chard leaves and cut the leaves away from the stems. Slice the stems very thinly, then cut the leaves into 3-inch strips.
- Cut the shallot bulb into thin rings and mince the garlic cloves.
- Heat a tablespoon of olive oil in a large skillet over medium-high heat.
- Roast the halibut for 6-7 minutes, until the prosciutto is crisp and the halibut is just cooked through.
- As the halibut roasts, sauté the Swiss chard stems, shallot and garlic for 3 minutes. Add the rinsed strips of Swiss chard leaves (they should have a bit of water still clinging to them) and cook an additional 2 minutes until the Swiss chard is just wilted. Season with salt and pepper, then finish with sherry vinegar.
- Serve each halibut portion atop a serving of Swiss chard and serve immediately.