Monday, April 11, 2011

Pan-Roasted Halibut with Prosciutto, Lemon, White Wine & Capers

I'm hungry, I'm tired, I need something quick! It's Monday and luckily I pulled a 'mystery meat' package from the freezer yesterday to thaw. I knew it to be fish because that's whats in the freezer...what type, however, is the question. I know...I know...label it girlfriend!

Pan-Roasted Halibut with Prosciutto, Lemon, White Wine & Capers

The dish was adapted from Tyler Florence' recipe out of necessity for the lack of ingredients on hand. Out of lemons? Use bottled lemon juice (no kitchen should be without). No prosciutto? Leave it out or use regular bacon. I also used Blood-Orange Olive Oil instead of 'EVOO'. It turned out marvelous! Light and flaky fish with a zippy, lemony caper sauce...yumm!



  1. Looks like a delish fish dish! I have the world's largest jar of capers, so I'm always looking for ways to use them. Don't ask me why I bought such a big jar, I could say it was just for the halibut... :)

  2. LOL...capers and fish, fish and capers
    It's the which fish caper...who done it! :o)


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