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!
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!
Enjoy,
Marta
