Prosciutto-Wrapped Halibut with Asparagus Purée

 

I’ve always been a fan of prosciutto wrapped fish dishes. Salty, crunchy prosciutto gives fish a beautiful brown, crispy, meaty crust. The silky sweet asparagus purée, topped with the crunchy, salty fish gives this dish a delicious contrast of color, texture and flavor. Though my plating might look fancy, this dish isn’t hard to make.

                     

Ingredients 

• 5 T unsalted butter

• 1/3 cup chopped onion

• 1 garlic clove, cut in half

• 1 pound asparagus, spears chopped into ½ pieces,

• tips reserved separately

• 1 cup water or vegetable stock

• 1 cup packed baby spinach leaves

• 1 heaping teaspoon chopped tarragon 

• 1 tsp lemon juice

• ½ kosher salt

•  

• Salt and freshly ground pepper

• 8 thin slices of prosciutto

• 4 skinless halibut fillets (about 5 ounces each) or any thick white fleshed fish such as Grouper, Chilean sea bass or Mahi.

• 8 small sage leaves, halved lengthwise

• 1 tablespoon avocado oil

 

Ingredients

 

• Preheat the oven to 450°.

• In a skillet, melt 4 T of the butter. Add the onion and garlic and cook over low heat until softened, about 3 minutes.

• Add the asparagus spears and the water and cook until tender and the water is reduced to 1/4 cup, about 5 minutes.

• Add the spinach and tarragon and cook just until wilted, about 2 minutes. Purée the mixture in a blender until smooth; season with ½ tsp salt, some pepper, 1 tsp lemon juice. Transfer the sauce to a small saucepan and keep warm.

• Arrange the prosciutto slices in pairs, overlapping them slightly. Place a halibut fillet in the center of the prosciutto and top each fillet with 2 sage leaves. Season with salt and pepper and wrap the prosciutto around the fish.

• In a large ovenproof skillet, melt the remaining 1 T of butter and 1 T avocado oil. Add the halibut and cook over high heat until browned on the bottom, about 3 minutes.

• Carefully flip the fish and add the asparagus tips to the skillet. Transfer to the oven and roast the prosciutto-wrapped halibut for 5 minutes.

• Spoon the asparagus-spinach puree onto plates. Arrange the prosciutto-wrapped halibut and asparagus tips alongside and serve immediately.

 

TOTAL TIME: 50 MIN

SERVINGS: 4

 

 

HEARTFUL RECIPE - Butter in moderation is fine, unless you are completely dairy-free. Check out Pam's post on butter. - One of our real food recipes that focuses on veggies, protein, healthy fats and/or healthy carbs and doesn't include gluten, dairy, soy, refined sugar, corn or peanuts.

 

 

Write-up by Mark.