Pan-Roasted Halibut Shutome (Swordfish) with Prosciutto, Lemon, White Wine, and Capers for Tyler Florence Fridays
Posted Oct 02 2009 12:00am
This week my pick for Tyler Florence Friday's is his Pan-Roasted Halibut with Prosciutto, Lemon, White Wine and Capers. Although Tyler used halibut, fresh, local shutome or swordfish is about half the price of halibut here and is...well...fresh and local, so that is what I used. Served with some Ewa Sweet Corn and a Trader Joe's Multi-Grain Pilaf with millet, cracked wheat and soy beans in a tomato base with spices, it made an easy and delicious dinner.
The recipe is from Tyler's How to Boil Water on the Food Network. You can find the recipe here.
Pan-Roasted Halibut Shutome with Prosciutto, Lemon, White Wine, & Capers
Adapted from Tyler Florence
1/2 cup all-purpose flour Salt and freshly ground salt and pepper 2 (6-ounce) halibut fillets Extra-virgin olive oil 3 tablespoons butter 2 slices prosciutto, cut into strips 1/2 cup white wine 1/2 lemon, juiced 2 teaspoons capers 2 tablespoons chopped fresh flat-leaf parsley plus whole sprigs, for garnish
Preheat the oven to 375 degrees F. Put the 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 tablespoon oil and the butter and get the skillet hot. Add the fillets and cook until browned on 1 side, 2 to 3 minutes. At the same time, add the prosciutto and cook, stirring, to brown. 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 2 serving plates. Dump the prosciutto out onto paper towels to drain. Put the skillet back over medium heat. Add another tablespoon olive oil, the white wine, lemon juice, capers, the remaining 2 tablespoons 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.
Notes/Results: Delicious--a great combination of some of my favorite flavors and ingredients. The shutome worked really well, it was fresh and stayed very moist and tender. I made just a few changes to the recipe, lessening the butter by about 1/2 and using just a bit of oil. I also used the entire lemon and doubled the capers. With the saltiness of the capers and the prosciutto, you will want to be careful with the salt on this one, I was right on that edge, although my Mom, who likes more salt on her food than I do, found it perfect for her. The fish went well with the sweet corn and the rice, which I topped with some chopped pistachios for a bit of crunch. All in all, it was quick to throw together and made for a tasty dinner.
You can see what recipes the other TFF participants chose for this week and what they thought of them by checking out the round-up at the TFF site here.