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Prosciutto Wrapped Halibut with Pea Puree & Balsamic Tomatoes from The Fresh 20 website

Prosciutto Wrapped Halibut with Pea Puree & Balsamic Tomatoes

This easy to prepare recipe for Prosciutto Wrapped Halibut with Pea Puree & Balsamic Tomatoes is a delicious answer to your next evening meal.

Course Main
Servings 4
Author Melissa Lanz - The Fresh 20

Ingredients

HALIBUT

  • 1 pound halibut fillets cut into 4 pieces (substitute chicken breasts, cut into 4 pieces)
  • Dash of black pepper
  • 4 ounces prosciutto sliced very thin
  • ½ Tablespoon grapeseed oil

BALSAMIC TOMATOES

  • 1 pint grape tomatoes
  • 3 Tablespoons balsamic vinegar
  • ½ cup toasted almonds sliced

PEA PUREE

  • ½ Tablespoon grapeseed oil
  • 1 yellow onion diced (1 cup}
  • 2 cloves garlic chopped
  • 16 ounces frozen organic peas (3 cups}
  • zest of 1 lemon (1 Tablespoon)

Instructions

HALIBUT & BALSAMIC TOMATOES

  1. Season halibut fillets with pepper. Lay out the pieces of prosciutto and put a piece of halibut, rounded side down, in the center of each. Fold prosciutto over the back.
  2. Heat a large, non-stick skillet over medium-high heat and add in grapeseed oil. Place fish gently in pan with rounded side down. Cook for 2-3 minutes, flip, and cook an additional 2-3 minutes. Total cooking time depends on thickness of fillets. If using chicken total cooking time will be 5-6 minutes per s ide until internal temperature reaches 165°F.
  3. Remove fish from the pan and set aside. Add the grape tomatoes to pan and stir for 30 seconds. Turn off heat and add balsamic vinegar and garnish with almonds. Note: vinegar cooking will have a strong aroma I

PEA PUREE

  1. Heat a medium saute pan over medium-high heat and add in oil. Once oil is hot add onion and garlic and cook until softened and slightly brown.
  2. Add frozen peas and stir until warmed through. Put mixture in a food processor and pulse until thoroughly combined into a puree. Add lemon zest to puree and serve warm.

Recipe Notes

If you don't have a food processor just leave as a pea and onion saute with lemon zest.