Pig Fishing

I recently had the good fortune of being stranded on the tarmac at National Airport for over an hour.  I say “Good Fortune” because it allowed me to memorize the June issue of Delta’s SKY magazine in it’s entirety.  I can sense your jealousy. 

Tucked between the article on Barbecue Addicts and the wonders of South Africa (which I second whole-heartedly), was a spread on Kentucky’s Bluegrass region.  And in that, was a lovely piece of food art trumpeting the joys of prosciutto wrapped halibut.

Doesn’t sound half bad, does it?

As it turns out, it’s not half bad…AND, more importantly, it’s super easy to make.

The version I made had an asparagus spinach sauce…but that’s more than I care to type.  So I’ll just give you the one-two punch and you can e-mail me if you feel cheated.  Heck, you can e-mail me if you don’t feel cheated…

1 tablespoon extra virgin olive oil

1 tablespoon butter

2 skinless halibut fillets (sea bass would also work nicely)

4 thin slices prosciutto

salt, pepper

Season the fillets with salt and pepper.  Arrange the prosciutto in pairs, overlapping slightly, and place the halibut in the center.  Wrap prosciutto around the fish.

In an oven proof skillet, melt the butter in the olive oil.  Add the halibut and cook over high heat until browned on the bottom (about 3 minutes).  Flip the fish and roast in the oven (450 degrees) for 5 minutes.  Cooking times may vary slightly depending on the thickness of the fish.  As a good rule of thumb, cook until the fish flakes easily with a fork.


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