By Kevin & Sara Ross
(Measurements are estimates since we were making this up as we went along!)
Large piece of Halibut
Salt and pepper
1 package of Prosciutto
1 lemon, sliced
1 shallot, sliced
Splash of white wine or cooking wine
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!