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    Pan-Roased Halibut with white wine sauce

    Source of Recipe

    Food Network

    List of Ingredients

    1/2 c all purpose flour
    salt and freshly ground pepper
    2 (6 oz) halibut fillets
    extra-virgin olive oil
    3 Tbsp butter
    2 slices prosciutto, cut into strips
    1/2 c white wine
    1/2 lemon juiced
    2 tsp capers
    2 Tbsp chopped fresh flat leaf parsley plus whole sprigs for garnish


    Preheat the oven to 375.

    Put the flour on a deep plate or in a shallow bowl and season with salt and pepper. Dredge the fish in the flour. Put on a large skillet over a medium-high heat, add 1 Tbsp oil and 1 Tbsp of the butter and get the skillet hot. Add the fillets and cook until browned on 1 side, 2-3 minutes. At the same time, add the prosciutto and cook, stirring until brown. Then flip the fish, put the skillet in the oven, and roast until the fish is just cooked through, about 10 minutes.

    Remove the fish to 2 serving plates. Dump the prosciutto out onto paper towels to drain. Add another Tbsp of olive oil, the white wine, lemon juice, capers and the remaining 2 Tbsp of butter and the parsley and bring to a boil; boil until reduced and thickened. Season with salt and pepper. Pour the sauce over the fish, top with the prosciutto and serve immediately.




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