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.
AuthorMelissa Lanz - The Fresh 20
1poundhalibut filletscut into 4 pieces (substitute chicken breasts, cut into 4 pieces)
Dash of black pepper
4ouncesprosciuttosliced very thin
1yellow oniondiced (1 cup}
16ouncesfrozen organic peas (3 cups}
zest of 1 lemon(1 Tablespoon)
HALIBUT & BALSAMIC TOMATOES
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.
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.
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
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.
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.
If you don't have a food processor just leave as a pea and onion saute with lemon zest.