Prosciutto Wrapped Halibut

There is little that can compare to a perfectly cooked piece of halibut. Here Chef Chris shows off this Alaska delicacy by adding just the right amount of butter and oil to a prosciutto wrapped halibut dish that will make your mouth water.

Serves 2

2 halibut fillets, 6-8 oz. each
2 slices prosciutto (sliced paper thin), 1 each per fillet
2 lemon slice
4 sprigs fresh thyme
2 tbsp sundried tomato
1/4 c heavy cream
1 tbsp minced shallot
1 tsp julienned basil
1 tsp minced chive
10 stalks medium-sized asparagus (peeled and woody ends trimmed. Also dice one for the risotto.)
3/4 c oyster mushrooms
1/2 c crimini mushrooms, diced
1/3 c peas fresh or frozen
1/2 c butter, diced and kept refrigerated
5 tbsp grape seed or other neutral flavored oil
1 c white wine
1 c arborio rice
3 c chicken stock
3 tbsp ground parmesan (best quality available)

For the Sauce:
In a small pot, add 1/3 c. of the wine, a few leaves of thyme, ½ tsp of minced shallot, sundried tomato, and slowly bring to a simmer

Continue to simmer until the wine has almost evaporated, add the heavy cream and simmer for another minute or two. Once the cream has started to thicken, turn off the heat and whisk in 3 tbsp of the butter.

Season with salt and fresh pepper to taste and set aside in a warm area.

For the Risotto:
Over medium-high heat, add 2 tbsp of oil along with the rice to a medium-sized pot and slowly stir for 4 minutes. I prefer using a wooden spoon for this.

Next add the shallot and one of the thyme sprigs and continue to stir for an additional minute.

Next pour in 2/3 cup of the wine and turn the heat down to low until the wine has absorbed into the rice

Turn the heat back to medium and begin adding the stock in ½ cup increments, stirring frequently after each addition. Make sure the stock is almost absorbed before adding the next ½ cup of stock.

Prior to adding the last ½ cup of stock, add the diced asparagus, peas and mushrooms to the pot.

You may find you do not need all of the stock or may need a bit more depending on the texture. The rice should be tender and creamy and a little bit loose (approximately 18 min)

Once the desired consistency is achieved, remove from the heat and let stand.

To Finish:
Pat the fillet dry and season with fresh cracked pepper and light kosher salt, as the Prosciutto will also be slightly salty.

Wrap the Prosciutto around the fillet and set aside.

Heat a large nonstick pan over medium heat and add the remaining oil.

Once the pan is hot add the halibut with the prosciutto seam side up.

Continue to cook the halibut for 4-5 min and then flip.

Next add the lemon slice, the remainder of the thyme sprig and the oyster mushrooms to the pan.

Continue to sauté the ingredients making sure to turn the asparagus and mushrooms.

If the fish is not finished when the rest of the ingredients are done remove them and continue cooking the fish.

Next check the consistency of the risotto. If it is too dry, add more stock along with butter and cheese. Season with salt and pepper.

Assemble the dish and pour the warm sauce over the fish. Enjoy!

*The halibut step can be started immediately after the first addition of stock in the risott0 to help with the timing.

How did you enjoy this prosciutto wrapped halibut recipe? Peruse our food blog for more ideas.