What to do when the fish dies and you can't release it.
Halibut Roasted in Prosciutto
from Fast Fish, by Hugh Carpenter and Teri Sandison
Halibut Roasted in Prosciutto
from Fast Fish, by Hugh Carpenter and Teri Sandison
1/2 cup tapenade
2 tablespoons extra virgin olive oil
2 tablespoons chopped fresh basil
2 cloves garlic, minced
1 teaspoon grated lime zest
1/2 teaspoon your favorite chile sauce
1/2 teaspoon salt
8 (4 by 8-inch) paper thin prosciutto slices
1 1/2 pounds halibut fillet, cut into 8 square pieces
Preheat the oven to 450 degrees F. In a bowl, combine the tapenade, olive oil, basil, garlic, lime zest, chile sauce and salt and mix well. Lay the pieces of prosciutto out on a work surface. Position a piece of fish at one end of each piece of meat. Top the fish with a spoonful of the tapenade mixture. Fold the long end of the prosciutto over the fish and tuck the edges underneath.
Place the fish packages in a baking dish. Roast for 12 minutes until the fish flakes when prodded with a fork. Transfer to dinner plates and serve at once.