Halibut wrapped with prosciutto and and fresh basil


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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.

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Halibut wrapped with prosciutto and and fresh basil

  1. 1. This rich and delicious dish marries the firm and juicy Halibut with salty prosciutto and the scent and herbal flavor of Fresh Basil. <br />Served with Jasmine Rice and Sautéed Brussels Sprouts makes a beautiful presentation. <br />Halibut Wrapped with Prosciutto and Fresh Basil<br />Watch the Video<br />
  2. 2. Ingredients<br />2 Lbs. Fresh Halibut cut into 4 equal sized pieces<br /> (1/2 lb. per person)<br />Olive Oil, Garlic Powder, and Salt and Pepper to Season the fish<br /> 8-12 thin slices of Prosciutto<br />1 Cup of Fresh Basil Leaves<br />2 Lemons (for garnish)<br />Optional Serving Suggestions:<br />Jasmine Rice (2Cups)<br />1lb Brussels Sprouts sautéed in Olive oil and seasoned with sea salt, pepper, garlic powder and pepper flakes<br />
  3. 3. Preparation<br />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<br />Step 2 – Cover each piece of fish w/several Fresh Basil leaves – more is better<br />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<br />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<br />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<br />Optional Serving Suggestions:<br />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!)<br />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.<br />
  4. 4. Enjoy!<br />Follow The Brown Lounge on Twitter to get info and links to the people, places, food and wine you’ll love!<br />“Like” The Brown Lounge on Facebook to connect and share with our growing community of foodies and winemakers<br />Watch/Subscribe to the BrownLoungeSeattle video channel on YouTube to see how to make the food we love to eat<br />Find, print and share recipes from The Brown Lounge on SlideShare<br />For best printing results choose “Outline” view and print.<br />
  5. 5. https://twitter.com/TheBrownLounge<br />http://www.facebook.com/pages/The-Brown-Lounge/220140091346399<br />http://www.youtube.com/user/BrownLoungeSeattle<br />http://www.slideshare.net/TheBrownLounge/<br />Watch the Video<br />Copyright The Brown Lounge 2011<br />