This prosciutto-wrapped halibut from Captain Stu Weathers is a simple yet delicious dish, perfect for weeknight dinners.
- 4 (1/4 lb each) halibut fillets
- 3 Tbsp butter
- 3 green onions, thinly sliced
- 1/2 bunch asparagus, sliced into 1/2 inch pieces
- 2-3 cups spinach
- 8 slices prosciutto
- 8 sage leaves
- Olive oil
- Salt and pepper, to taste
Preheat oven to 450°F.
For Asparagus Sauce
In a large skillet, melt 2 Tbsp of butter over medium heat. Add green onions and sauté until softened, about 1-2 minutes. Add asparagus along with 1/2 cup of water and bring to a simmer. Cook until asparagus is tender and water has been reduced to 2 Tbsp, about 10 minutes. Remove from heat and add spinach, lightly stirring until wilted. Let cool, then transfer to a blender or food processor and puree until smooth. Season with salt and pepper and set aside.
Arrange prosciutto slices in pairs, overlapping them slightly. Place halibut fillets in the center of each, season with salt and pepper, then top with two sage leaves each. Wrap prosciutto tightly around each fillet.
In a medium pan over medium-high heat, melt the remaining butter and a drizzle of olive oil. Place each prosciutto-wrapped halibut in the pan, searing on both sides until browned, about 2-3 minutes. Transfer to a baking sheet and bake for 5 minutes or until halibut is cooked through. Remove halibut from the oven and top each with asparagus sauce.