Ingredients for Anthony Sedlak Prosciutto Wrapped Halibut With Puttanesca Sauce
- generously freshly ground black pepper
- 4 sprigs fresh thyme
- 8-12 slices prosciutto
- 3 tablespoons olive oil
- 1/2 cup finely chopped red onion
- 2 cloves minced garlic
- 2 tablespoons capers
- 1 bay leaf
- 1/2 cup pitted Kalamata olives
- Jar
- 1/4 cup dry white wine
- Cherry Tomatoes
- fresh chopped parsley, for garnish
- 4 (6 ounce) halibut fillets
- generously salt
- 1-2 tablespoons olive juice (optional, to taste)
- 1 (28 ounce) can crushed tomatoes
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How to Make Anthony Sedlak Prosciutto Wrapped Halibut With Puttanesca Sauce
- Preheat oven to 400°F (200°C).
- Season halibut fillets (about 6 oz each) generously with salt and freshly ground black pepper.
- Place 1 fresh thyme sprig on top of each halibut fillet.
- Wrap each fillet tightly with 2-3 slices of prosciutto.
- Heat 2 tablespoons of olive oil in a large cast iron or heavy-bottomed skillet over medium-high heat.
- Once the oil shimmers, add the prosciutto-wrapped halibut, seam-side down.
- Sear the halibut for 2-3 minutes per side, until the prosciutto is golden brown and crispy.
- Transfer the seared halibut to a plate and set aside to keep warm.
- Add 1 tablespoon of olive oil to the same skillet.
- Add 1/2 cup finely chopped red onion, 2 cloves minced garlic, 2 tablespoons capers, and 1 bay leaf.
- Sauté for 2-3 minutes, until the onion softens.
- Add 1/2 cup pitted Kalamata olives, 1/4 cup dry white wine, and 1-2 tablespoons of olive juice (to taste).
- Bring to a simmer. Add 1 (28-ounce) can crushed tomatoes, skin side down. Once heated, gently crush the tomatoes with a fork.
- Return the halibut to the skillet.
- Place the skillet in the preheated oven and bake for 5-7 minutes, or until the halibut is cooked through and flakes easily with a fork.
- Garnish with fresh chopped parsley before serving.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
11g
Fat
7g
Carbs
1g
