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Close-up photo of Prosciutto-Wrapped Halibut with Herb - Caper Butter with lemon wedges in black skillet.

Prosciutto-Wrapped Halibut with Herb - Caper Butter

4.6 from 5 votes
Carol | From A Chef's Kitchen
Prosciutto-Wrapped Halibut with Herb - Caper Butter is an easy yet elegant, restaurant-quality dinner for two you'll both love! Lovely, mild, sustainable halibut is wrapped in salty, savory prosciutto, browned then draped in a lemony herb and caper compound butter.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Fish and Seafood
Cuisine Italian
Servings 2
Calories 634 kcal

Ingredients
  

  • 1 stick unsalted butter softened
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped fresh basil
  • 2 tablespoons chopped fresh chives
  • 3 tablespoons capers drained, rinsed and coarsely chopped
  • Zest of 1 small lemon
  • 2 teaspoons lemon juice
  • 2 cloves garlic minced
  • Salt to taste
  • Freshly ground black pepper to taste
  • 2 (6-8 ounce) fresh halibut fillets skin removed
  • 2 pieces thinly sliced prosciutto
  • 1 tablespoon olive oil
  • Lemon slices optional

Instructions
 

  • Combine first 9 ingredients in a small bowl.
  • Spread a piece of plastic wrap out on the counter or on a cutting board.
  • Place the butter in the center and roll into a cylinder. Refrigerate until needed.
  • Season the fish with salt and black pepper.
  • Place a piece of prosciutto over the fish widthwise and wrap around the fish.
  • Heat oil over medium-high heat in a nonstick skillet or saute pan.
  • Place the fish, top down in the skillet.
  • Reduce heat to medium. Cook 4-5 minutes or until you can see the edges of the fish turning opaque.
  • Carefully flip the fish and continue cooking another 3-4 minutes or until fish is cooked through.
  • Add the Herb - Caper Butter to the pan as desired, allow to melt then spoon back over the fish.
  • Serve with lemon slices if desired.

Notes

The amount of butter is generous so it's easy to add two more fish fillets.
SUBSTITUTIONS:  Any type of thick-cut fish fillets will work such as Chilean sea bass, grouper, cod, mahi mahi or salmon. You could also cut the prosciutto into strips and wrap sea scallops with it.  Rosemary or thyme will work in place of the basil. You want to be cautious when pairing fresh herbs together because the flavors can compete.
MAKE AHEAD: Spread a piece of plastic wrap out on the counter or on a cutting board. Place the butter in the center and roll into a cylinder. Refrigerate or freeze until needed.

Nutrition

Serving: 1 | Calories: 634kcal | Carbohydrates: 2g | Protein: 33g | Fat: 56g | Saturated Fat: 31g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 205mg | Sodium: 863mg | Potassium: 824mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2464IU | Vitamin C: 15mg | Calcium: 49mg | Iron: 1mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

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