| Cuisine: Italian | Type: Main Course | Serves: 6 |
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Source:
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La Cucina Italiana |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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6 boneless, skinless halibut filets, about 6 oz ea 6 thin slices Prosciutto 1/2 cup extra-virgin olive oil 1/2 pound porcini 1 tbs. sliced garlic 1/2 cup dry white wine 1-1/2 cups clam juice or fish broth 1/2 cup chopped Italian parsley 2 plum tomatoes, peeled and diced Salt and white pepper 1 tbs. unsalted butter |
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Instructions:
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1. Wrap each halibut filet in 1 slice of prosciutto. 2. Heat olive oil in a large sauté pan. Sear halibut on both sides and remove from pan. 3. Scrub and dice porcini. 4. Add garlic to the pan and cook until lightly browned but not bitter. Stir in the porcini and sauté for 1 minute. Deglaze with the wine, and pour in the clam juice or broth. Bring liquid to a light boil. 5. Return the halibut to the pan. Add the parsley and tomatoes and simmer 8 to 10 minutesw, or until the halibut is cooked. Season with salt and white pepper and whisk in the butter. 6. Plate the halibut on a deep plate and top with sauce. Serve hot. |
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Related recipes:
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None |
2002-01-06