Prosciutto-Wrapped Halibut with Garlicky Roasted Broccoli

The other night, Kevin flew home from St. Louis and I asked him, before he got on the plane, what he would like for dinner. He said prosciutto-wrapped halibut. I’m like, “Ok, then you will have to stop and get a few groceries!” Here are the recipes we used/came up with for dinner that night:

Garlicky Roasted Broccoli with Parmigiano-Reggiano

By Once Upon A Chef

Serves 4

Ingredients

2 pounds broccoli crowns (be sure they are dry)

3 T. extra virgin olive oil

3 garlic cloves, minced or pressed through a garlic press

3/4 t. kosher salt

1/4 t. freshly ground black pepper

3/4 t. sugar

3 T. Parmigiano-Reggiano

Lemon wedge

Directions

1. Preheat oven to 450 degrees. Line a baking sheet with aluminum foil.

2. Cut broccoli into 2-inch florets, leaving one to two inches of stems attached. (Save the remaining thick stalks because I will have a recipe tomorrow that uses them! Also, save a few broccoli florets for the recipe tomorrow!) In a large bowl, combine olive oil, garlic, salt, pepper and sugar and mix well. Add broccoli and toss to coat evenly. Transfer broccoli to prepared baking sheet.

3. Roast for 10 minutes until crisp-tender and lightly browned in some spots. Sprinkle two tablespoons of grated Parmigiano-Reggiano over broccoli. Taste and adjust seasonings. Transfer to serving dish and gently squeeze lemon wedge over the broccoli. Sprinkle remaining cheese over top and serve hot.

While Kevin and I were cooking together, HD was sitting at the kitchen table Skyping with his Aunt Morgan and Uncle Kyle. Kept them all entertained for awhile!

Prosciutto-Wrapped Halibut
By Kevin & Sara Ross
Serves 2-4

Ingredients
(Measurements are estimates since we were making this up as we went along!)
Large piece of Halibut
Salt and pepper
Olive oil
1 package of Prosciutto
Capers
1 lemon, sliced
1 shallot, sliced
Splash of white wine or cooking wine

Directions
If your halibut is pretty thick, cut it in half so it cooks more evenly.

Salt and pepper both sides of the fish.

Heat a few tablespoons of olive oil in a frying pan. When the oil is hot, place the halibut in the pan and cook for a few minutes on both sides.

Remove the halibut from the pan.

Next, wrap the prosciutto around the halibut. The prosciutto that we used is from Norwalk, Iowa.

Drain most of the leftover olive oil for the frying pan. Return to stove. Pour in about 1/4-1/2 cup of white wine. Place the prosciutto-wrapped halibut back into the pan. Toss in about 1/4 cup of capers, a few lemon slices and the shallots.

Cook on medium-low heat until the halibut is cooked all the way through. This will probably take about 5-10 minutes. Don’t overcook it!

Place the halibut on a plate and serve with the garlicky roasted broccoli and a side of wild rice. Enjoy!

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