The delicate white fish works amazingly well with the earthy, subtly sweet and nutty flavour of the traditionally cured prosciutto. You can substitute with Serrano ham or even smoky bacon. I used cod, but any other white fish (hake, cod or haddock) would work too. The loin of fish is much better in this recipe because it is much more uniform in thickness. I didn't salt the fish because there's enough salt in prosciutto.
Asparagus Sauce | |
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- Trim the though ends off of the asparagus. Wash and dry with a clean kitchen towel. Set aside.
- Heat a large pan over med-high heat and add olive oil. Add crushed garlic cloves and cook until fragrant, but not brown. Remove the garlic cloves in your blender or food processor, leaving oil in the pan.
- Add asparagus to the pan, season with salt and pepper and sauté until tender. Remove from pan and set aside about half of them. Place the remaining asparagus and olive oil into the blender together with basil. Pulse all ingredients until smooth. Taste and season.
- Preheat the oven to 220C/430F. Arrange two prosciutto slices together on a plate and place a halibut loin in the center, season with freshly milled pepper, then top with two sage leaves. Wrap prosciutto tightly around each fish loin. Repeat with others.
- In an oven-safe pan over medium-high heat, add the butter and olive oil. Place each prosciutto-wrapped loin in the pan, throwing a few of basil leaves around the fish. Sear on both sides until browned, about 2 minutes. Transfer to the oven and bake for 5 minutes or until the fish is cooked through. Remove halibut from the oven and top each with asparagus sauce and serve with the reserved asparagus.
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...Yummy!
ReplyDeleteProsciutto and fish don’t seem to go together somehow, yet this seems delicious.
ReplyDeleteAsparagus seems to be the king in your hood this spring. We have a week long holiday between May Day and Orthodox Easter coming up next week so the green markets will be empty probably, sadly.
ReplyDeleteThat looks so delicious!
ReplyDeleteThe asparagus sauce sounds interesting and delicious. It is versatile and could be used on lots of other dishes too.
ReplyDeleteSuch an interesting and appealing sounding recipe. I've had asparagus so many different ways but never as a sauce. Karen (Back Road Journal)
ReplyDeleteCreative dish -Christine cmlk79.blogspot.com
ReplyDeletei think the food is interesting
ReplyDeleteA nice combo that I would love tasting.
ReplyDeleteThis looks so delicious! Your recipes always amaze me :)
ReplyDeleteLooks very good
ReplyDeleteThis is another amazing idea. I bet it adds some great flavor to some (bland) whitefish. And a lot better than frying it to get some taste. Thanks for sharing this Angie. I want to try this one now. Happy weekend.
ReplyDeleteI am pretty sure I am going to be trying this while I can still get really good asparagus. Might have to substitute grouper for halibut, but that is a small concession.
ReplyDeleteHello Angie, not only do your recipes look wonderful for their ingredient choices, but also for how pretty they look. Culinary works of art!
ReplyDeleteAngie, the fish topped with ham must be very tasty. In addition, the asparagus sauce brings out the flavors.
ReplyDeleteThe whole meal looks amazing.
ReplyDeleteOkay, now I'm really, really hungry. That sure happens when I visit you!
ReplyDeleteSe ve tan rico. Gracias por la receta. Te mando un beso.
ReplyDeleteThis looks and sounds delicious.
ReplyDeleteAll the best Jan
Looks so yummy....your fish are cute and fancy for dinner.. Great recipe, Angie ^^
ReplyDeleteExquisito Angie!
ReplyDeleteFeliz domingo!!
Looks lovely. I made some asparagus soup today.
ReplyDeleteI am drooling Angie. THis sounds so good and your photos are fab!
ReplyDeletethat was me! I love fish! and this sounds fantastic.
ReplyDeleteI must make this green sauce, I think I will like it.
ReplyDeleteI'm getting hungry....looks delicious!!.....what a great combination!!.....Abrazotes, Marcela
ReplyDeleteWhat an interesting and complex combination of flavors. You are so creative in your cooking.
ReplyDeleteThis is a nice dish for spring!
ReplyDeleteSounds like a tasty recipe for the fish!
ReplyDeleteThanks for sharing.
Have a great day!
wow buonissimi!!
ReplyDeleteProsciutto gives so much natural savory flavor to the otherwise relatively milder halibut. Great match!
ReplyDeleteSounds like a tasty recipe
ReplyDeleteJulia x
https://www.thevelvetrunway.com/
Yum. It looks pretty and tasty.
ReplyDeleteHello Angie :=)
ReplyDeleteThis looks really delicious, and It took my fancy straight away, it's also nicely presented. Thank you for the recipe.
A Happy May to you
All the best
Sonjia.
Wow, this halibut wrapped in prosciutto with asparagus sauce sounds absolutely delicious! Can't wait to try this flavorful dish!
ReplyDelete