Pan Roasted Halibut with Prosciutto, lemon, white wine, capers

1/2 cup flour
salt and fresh pepper
2 6oz halibut fillets
extra virgin olive oil
3 tablespoons butter
4 slices of prosciutto
1/2 cup white wine
1/2 cup lemons (Fresh)
2 teaspoons capers
2 tablespoons fresh italian parsley

Pre heat your oven to 375

dredge fillets in flour and season with salt and pepper, be light on the salt, prosciutto has a lot of salt. Put a large skillet on about medium and add 1table spoon butter and EVOO.  Add the fillets and cook until brown.  During the browning add the prosciutto, you have to cook for about 3 min per side so I would add the prosciutto half way. 

Take the skillet if oven proof and put it in the oven.  10 minutes or until cooke through.

Remove fish to seving plate, prosciutto to a paper towel and put skillet back on the stove.  Add remainder of EVOO and butter, white wine, capers, lemon juice and parsley.  Bring to a boil and reduce. 

Once reduced poor over fish and put the prosciutto on top. 

Yummm......

It is pretty easy and fast about 20 minutes. Make sure not of overcook the Prosciutto. I did.  Still tated good but could have been better.

Serve with ceasar salad, pasta or rice and a good Red or White wine.

Jason

Sounds good.

Are you cooking the prosciutto side by side with the fish or on top of it?

MolBasser

SLiced up and cooked side by side.
Jason

The final step could include some dill weed or taragon, chopped shallets too. They are always good on white fish.
Parsley is a good match to baked trout.
Good receipie!
Craig