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

1/2 cup all-purpose flour
salt & pepper
2 (6-ounce) Halibut fillets
extra virgin olive oil
3 T butter
2 slices Prosciutto, cut into strips
1/2 cup white wine
1/2 lemon, juiced
2 t capers
2T chopped fresh flat-leaf parsley Preheat oven to 375 degrees.

Put flour on a deep plate or in a shallow bowl and season well with salt and pepper. Dredge the fish in the flour. Put a large skillet over medium-high heat, add 1 T oil and 1 T butter and get the skillet hot. Add the fillets and cook until browned on one side, 2 to 3 minutes. At the same time, add the prosciutto and cook, stirring, until browned. 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 a serving dish. Use a slotted spoon to scoop the Prosciutto out onto paper towels to drain. Put the skillet back over medium heat. Add another T olive oil, the white wine, lemon juice, capers, the remaining 2T 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.

Makes 2 servings.

Notes:

You can also make this dish with a 12 ounce halibut steak. The steak will take longer in the oven - about 15 minutes.

Seasonal Notes:

March: Halibut Season is here and after the first week's hype you can find it for a reasonable price in the markets. Great as it is simply broiled or pan-fried, once I discovered this recipe it is pretty much the only way I prepare it. Halibut is a sweet meaty fish with a mild flavor and a great texture. If you can find halibut cheeks - get them! Meanwhile enjoy this excellent way to serve it.