My favorite fish (next to salmon) would definitely have to be halibut. It’s kind of like the white-fish version of salmon; it’s meaty and stands up well to cooking, but unlike salmon, it’s mild in flavor. Halibut works well with all kinds of sauces, especially strong flavors like the ones in today’s recipe.

Broiled halibut with prosciutto and sun-dried tomatoes really packs a punch in the flavor department. It sounds like a fancy and complicated dish, but it’s actually super easy to make! It’s easy enough to put together for a weeknight meal, but also sophisticated enough for a romantic meal, or a dinner party where you want to impress your guests. 

Onions are sautéed with garlic and sun-dried tomatoes, deglazed with wine, and simmered to perfection as the perfect bed for halibut and prosciutto. You get sweet and tangy flavors that compliment the fish beautifully. Top it off with salty prosciutto and you’ve got a total flavor explosion.

Halibut is a pretty expensive fish, so I really only make it once in a while at home. It’s definitely one of my favorites to order at my favorite restaurant. However, if you don’t want to break the bank here, don’t worry! You can easily substitute any white fish that you like – tilapia, swordfish, and cod would all work here. 

I like to have versatile dishes like this in my repertoire. It can add a little elegance to your weeknight meals, but also be something that you could serve to company. I love sophisticated food that is approachable… after all fashionable food shouldn’t have to be difficult!!

If you’re looking for more ways to include fish in your diet, this recipe is definitely for you. A lot of people always tell me fish is so bland, but I assure you that it doesn’t have to be. This dish is going to make you want to eat fish all the time!

---

Broiled Halibut with Prosciutto and Sun-Dried Tomatoes

Elegant, quick, and simple, this halibut dish a great weeknight staple. Serve with cracked potatoes and broccoli for a delicious meal. 

Serves: 4 | Prep Time: 5 Min. | Cook Time: 15 Min.

INGREDIENTS

Extra Virgin Olive Oil, for drizzling
1 Red Onion, thinly sliced
2 Cloves Garlic, finely minced
8 Sun-Dried Tomatoes, halved
Kosher Salt and Freshly Ground Black Pepper
2 Teaspoons All-Purpose Flour
1 Cup Dry White Wine
4 (4-6 oz.) Halibut Filets
4 Slices Prosciutto, torn into pieces

DIRECTIONS

Preheat the broiler.

In a large skillet heat a healthy drizzle of olive oil over medium-high heat. Add the red onion and sauté until soft and translucent, about 5 minutes. Add in the garlic and cook for 1 minute, then add in the sun-dried tomatoes and cook for another minute. Sprinkle the vegetables with the flour, stir to combine, and cook for 1 minute. Whisk in the wine and cook over medium-low heat until the sauce reduces by half and is slightly thick; about 8 minutes.

Meanwhile, place the halibut on a foil-lined baking sheet. Drizzle the fish with olive oil and season with salt and pepper. Scatter the prosciutto over and around the filets. Broil the fish and prosciutto for 10-12 minutes, or until the fish is nicely browned and opaque throughout. Serve the fish with the sun-dried tomato mixture.

*Notes:

• The prosciutto will get crisp while still maintaing a chewy texture. Cooking prosciutto intensifies the salty flavor. I love the texture and flavor that it adds to this dish, but you can always omit it if you wish. 
• The sauce takes a little bit longer to cook than the fish. I start the sauce first, and about midway through I pop the fish in the broiler. It’s ok if the sauce finishes before the fish, you can keep it warm. However, you don’t want your fish to be done before the sauce! Otherwise it will continue to cook while it sits and dry out. 
• The sauce is just enough to moisten everything – so don’t be worried if it reduces to next to nothing. You won’t have sauce for drizzling, it’s more for flavoring the vegetable mixture. 
• If you don’t like halibut or find it to be too expensive, you can substitute any white fish that you like. Tilapia, swordfish, cod, etc. would all work here.