Anthony Sedlak Prosciutto Wrapped Halibut With Puttanesca Sauce Recipe

Ingredients for Anthony Sedlak Prosciutto Wrapped Halibut With Puttanesca Sauce

• Fresh Ground Black Pepper
• 2 sprigs fresh thyme
• 6-8 slices prosciutto
• 3 tablespoons olive oil
• 1/2 cup finely chopped red onion
• Garlic Clove
• 2 tablespoons capers
• 1 bay leaf
• Green Olives
• Jar
• 1/4 cup dry white wine
• Cherry Tomatoes
• fresh chopped parsley, for garnish

How to Make Anthony Sedlak Prosciutto Wrapped Halibut With Puttanesca Sauce

1. Preheat oven to 400°F (200°C).
2. Season halibut fillets (about 6 oz each) generously with salt and freshly ground black pepper.
3. Place 1 fresh thyme sprig on top of each halibut fillet.
4. Wrap each fillet tightly with 2-3 slices of prosciutto.
5. Heat 2 tablespoons of olive oil in a large cast iron or heavy-bottomed skillet over medium-high heat.
6. Once the oil shimmers, add the prosciutto-wrapped halibut, seam-side down.
7. Sear the halibut for 2-3 minutes per side, until the prosciutto is golden brown and crispy.
8. Transfer the seared halibut to a plate and set aside to keep warm.
9. Add 1 tablespoon of olive oil to the same skillet.
10. Add 1/2 cup finely chopped red onion, 2 cloves minced garlic, 2 tablespoons capers, and 1 bay leaf.
11. Sauté for 2-3 minutes, until the onion softens.
12. Add 1/2 cup pitted Kalamata olives, 1/4 cup dry white wine, and 1-2 tablespoons of olive juice (to taste).
13. Bring to a simmer. Add 1 (28-ounce) can crushed tomatoes, skin side down. Once heated, gently crush the tomatoes with a fork.
14. Return the halibut to the skillet.
15. 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.
16. Garnish with fresh chopped parsley before serving.