Prosciutto-Wrapped Halibut with Herb Caper Butter

What Type of Fish is Halibut?

Halibut is a large wild-caught flatfish related to flounder that includes three different species: Pacific, Atlantic, and Greenland halibut (also called turbot). They live and feed on the seabed bottom in the waters of the North Pacific, North Atlantic and Arctic Oceans.

According to NOAA (National Oceanic and Atmospheric Administration), halibut is a smart seafood choice because the harvesting is closely managed under tight U. S. regulations.

What is Compound Butter?

Compound butter has its origin in French cuisine and is made with almost any combination of herbs, spices and seasonings. A compound butter makes a great “instant sauce” for fish, chicken, steaks and vegetables or can also be stirred into things like pasta or rice.

Why This Recipe is a Keeper!

Prosciutto-Wrapped Halibut with Herb-Caper Butter is an easy fish dish that packs a serious flavor punch! Lovely, mild, sustainable halibut is wrapped in salty, savory prosciutto, browned then draped in a lemony herb and caper compound butter.

The flavor of halibut is very mild and the texture is lean, light and flaky. Those characteristics make it a blank culinary canvas. However, because of its lean nature, halibut can dry out easily when overcooked.

If you do overcook the fish a little bit, no worries! This flavorful compound butter comes to the rescue!

How to Make Prosciutto-Wrapped Halibut with Herb – Caper Butter:

Recipe Ingredients:

Here’s everything you’ll need to make this halibut recipe. See the halibut recipe card below for the exact quantities.

Ingredient Notes and Substitutions:

• Halibut: Fresh or frozen and thawed halibut may be used. You can also use other thick, mild fish such as sea bass, grouper, cod, mahi-mahi, or salmon.
• Unsalted Butter: I prefer to use unsalted butter in all my cooking because you can adjust the salt level in whatever you’re making yourself. With the flavorful additions of capers, fresh herbs, lemon juice, zest, and garlic, you may not even need to add additional salt.
• Prosciutto: Also known as Parma ham, domestic (U. S. produced) and imported are available near the deli section of your grocery store. Domestic is fine for this recipe; you’ll save a little money.
• Capers:  Capers are the caper bush’s green, unripened flower buds. They’re available near the pickled products section.

Step-By-Step Instructions:

• Make the compound butter first so the flavors have time to marry:
  • Allow the butter to soften to room temperature.
  • Combine the butter with the capers, lemon juice, lemon zest, herbs, garlic and salt and black pepper.
  • Place the butter blend on plastic wrap.
  • Using the plastic wrap, form the butter into a “log” and refrigerate or freeze.
  • MAKE AHEAD: Refrigerate or freeze until needed. You can leave it in a container in your refrigerator. However, forming the butter into a “log” allows you to cut off just what you want or need and rewrap and refrigerate the rest.

• Then, season the fish with salt and black pepper and wrap each filet with a slice of prosciutto.

• Place the fish top side down in a preheated, oiled nonstick skillet.
• Cook 4 to 5 minutes or until you can see the sides of the halibut fillets becoming opaque.
• Carefully flip the fish and cook another 3 to 4 minutes or until the fish is cooked through. There’s always a bit of carryover cooking (meaning, the fish will continue to cook a bit more) when taken off the heat, so keep that in mind.

• Then, toss in some of the butter and let it melt over the Prosciutto-Wrapped Halibut…
• …and spoon the beautiful melted butter back over the fish.

Tips for Buying Fish:

• When buying fish fillets, here are some tips:
  • Shop carefully. Get to know your local fishmonger or the people who work behind the fish counter. Find out when they get fish deliveries and purchase your fish around that schedule. Make sure they have quick turnaround and their product moves out quickly.
  • When buying fresh fish fillets, they should appear plump and moist. Make sure the packaging is clean and dry.
  • Give it the “smell test” if the market will allow it.
  • Find out if the fish has been previously frozen. Flash-freezing techniques have improved so much that the texture is hardly affected by freezing. If it was previously frozen, it should not be refrozen.
  • Any fresh or thawed fish is best enjoyed on the day of purchase or within 24 hours.
  • Here’s a super helpful video from the Los Angeles Times on what to look for when buying fish.

Serve with:

• Mediterranean Braised Green Beans with Tomatoes
• Tomato Farro Risotto with Basil and Parmesan
• Roasted Green Beans with Tomato Caper Relish
• Garlic Herb Muffin Pan Potato Galettes
• Oven Risotto with Kale Pesto and Roasted Mushrooms
• Mediterranean Chopped Salad with Chickpeas

More great, easy fish recipes!

• Baked Tilapia with Spinach Pecan Pesto
• Baked Catfish Pecan Meuniere with Spicy Sauteed Greens
• Baked Fish with Cherry Tomato Olive Sauce + Lemon Chive Asiago Orzo
• Sheet Pan Thai Baked Fish with Broccolini

Get all my fish and seafood recipes at Fish and Seafood Recipes – From A Chef’s Kitchen