Your SlideShare is downloading. ×
Halibut wrapped with prosciutto and and fresh basil
Halibut wrapped with prosciutto and and fresh basil
Halibut wrapped with prosciutto and and fresh basil
Halibut wrapped with prosciutto and and fresh basil
Halibut wrapped with prosciutto and and fresh basil
Upcoming SlideShare
Loading in...5
×

Thanks for flagging this SlideShare!

Oops! An error has occurred.

×
Saving this for later? Get the SlideShare app to save on your phone or tablet. Read anywhere, anytime – even offline.
Text the download link to your phone
Standard text messaging rates apply

Halibut wrapped with prosciutto and and fresh basil

576

Published on

Kevin and Holly Brown prepare Alaskan Halibut wrapped in Fresh Basil, Oregano and Prosciutto. Served with Jasmine rice and Brussel Sprouts. Pair with Viogner wine from Tildio.

Kevin and Holly Brown prepare Alaskan Halibut wrapped in Fresh Basil, Oregano and Prosciutto. Served with Jasmine rice and Brussel Sprouts. Pair with Viogner wine from Tildio.

Published in: Entertainment & Humor
0 Comments
0 Likes
Statistics
Notes
  • Be the first to comment

  • Be the first to like this

No Downloads
Views
Total Views
576
On Slideshare
0
From Embeds
0
Number of Embeds
0
Actions
Shares
0
Downloads
0
Comments
0
Likes
0
Embeds 0
No embeds

Report content
Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
No notes for slide

Transcript

  • 1. This rich and delicious dish marries the firm and juicy Halibut with salty prosciutto and the scent and herbal flavor of Fresh Basil.
    Served with Jasmine Rice and Sautéed Brussels Sprouts makes a beautiful presentation.
    Halibut Wrapped with Prosciutto and Fresh Basil
    Watch the Video
  • 2. Ingredients
    2 Lbs. Fresh Halibut cut into 4 equal sized pieces
    (1/2 lb. per person)
    Olive Oil, Garlic Powder, and Salt and Pepper to Season the fish
    8-12 thin slices of Prosciutto
    1 Cup of Fresh Basil Leaves
    2 Lemons (for garnish)
    Optional Serving Suggestions:
    Jasmine Rice (2Cups)
    1lb Brussels Sprouts sautéed in Olive oil and seasoned with sea salt, pepper, garlic powder and pepper flakes
  • 3. Preparation
    Step 1 – Rub olive oil generously over each piece of fish (top and bottom) and season to taste with garlic powder, sea salt and pepper
    Step 2 – Cover each piece of fish w/several Fresh Basil leaves – more is better
    Step 3 – Gently “enrobe” each piece of fish with Prosciutto so the basil leaves are fully covered and the Prosciutto is tucked underneath the fish
    Step 4 – Place on a baking dish or jelly roll pan covered in foil – make sure that the dish or pan is lightly covered in Olive Oil to avoid sticking
    Step 5 – Bake Halibut in pre-heated oven at 350 degrees for approx. 20-25 minutes (depending on thickness) or until the fish is softly firm – do not over-cook the fish
    Optional Serving Suggestions:
    Serve fish on a bed of Jasmine Rice (2cups rice to 4 cups water with a dash of salt and T of butter. Bring to a boil, cover pot and reduce to simmer for 18 minutes – no peek!)
    Surround the fish with Brussels Sprouts that have been sautéed in olive oil, and seasoned with sea salt, pepper, garlic powder and red pepper flakes. Parboil Brussels Sprouts until they are tender but firm prior to sauté if you want to keep them moist and plump during sauté.
  • 4. Enjoy!
    Follow The Brown Lounge on Twitter to get info and links to the people, places, food and wine you’ll love!
    “Like” The Brown Lounge on Facebook to connect and share with our growing community of foodies and winemakers
    Watch/Subscribe to the BrownLoungeSeattle video channel on YouTube to see how to make the food we love to eat
    Find, print and share recipes from The Brown Lounge on SlideShare
    For best printing results choose “Outline” view and print.
  • 5. https://twitter.com/TheBrownLounge
    http://www.facebook.com/pages/The-Brown-Lounge/220140091346399
    http://www.youtube.com/user/BrownLoungeSeattle
    http://www.slideshare.net/TheBrownLounge/
    Watch the Video
    Copyright The Brown Lounge 2011

×