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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.


  • 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

  • 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


  • 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.



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.


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