Tuesday, June 18 2013, 10:06 AM MDT
As aired on April 16, 2013
Recipe courtesy Chef Brandon Howard with La Caille
1 pound Fresh Halibut, cut into 4 (4-ounce) pieces
8 fresh sage leaves
8 slices prosciutto
All-purpose flour, as needed
1/2 cup olive oil
1 cup chicken stock or low-sodium broth
4 tablespoons (1/2 stick) unsalted butter
1 Whole Lemon Squeezed
1. Arrange two leaves of sage and two slices of prosciutto on each piece of Halibut, and press lightly to adhere. Lightly dust the prosciutto side of each piece of Halibut with a small amount of flour.
2. In a large sauté pan over moderately high heat, warm the olive oil. Working in batches if necessary, sauté the Halibut, prosciutto side down first, until the prosciutto is crispy and the Halibut is just cooked through, about 3 minutes per side. Set cooked pieces aside on a plate and cover with plastic wrap to keep them warm.
3. Remove any excess oil from the pan and deglaze the pan with the chicken stock (or vegetable broth) and Fresh Whole Lemon. Add the butter to the pan and reduce by about one third until thickened, 3 to 4 minutes. Return the fish to the pan and continue cooking to heat through as needed, about 1 minute. Serve the Halibut with the sauce spooned over top.
(Copyright 2013 Sinclair Broadcasting Group)