Halibut with Prosciutto and White Beans -

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Halibut with Prosciutto and White Beans

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By Chef Andy Husbands

Posted July 23rd, 2007

This article is reprinted with permission from The Fearless Chef: Innovative Recipes from the Edge of American Cuisine, by Andy Husbands, (2004, Adams Media Corporation)

The Fearless Chef: Innovative Recipes from the Edge of American Cuisine

Servings:	4
Author Notes:	Forget the pyramids, the Sphinx, the Great Wall of China - we think prosciutto, Italy's glorious dry-cured ham, belongs among the Seven Wonders of the World, right alongside foi gras and Mission figs. When combined with a mild fish such as halibut, salty prosciutto bastes it, adding moisture to the inside and crunchiness to the outside. What could be more wonderful?
Ingredients:	4 skinless halibut filets (6 ounces each) 8 paper thin slices prosciutto 2 tablespoons olive oil 2 cups cooked white beans 4 plum tomatoes, core removed, sliced in half lengthwise, and cut into 1/4 inch half-moons 1 teaspoon crushed red pepper flakes 2 teaspoons fennel seeds, toasted and ground 20 large fresh basil leaves, chopped 2 tablespoons balsamic vinegar salt and freshly ground black pepper to taste 1/2 cup chopped parsley 1 lemon, cut into 6 wedges
Instructions:	1. Preheat oven to 350° F. 2. Wrap each filet with 2 slices prosciutto, leaving 1/2 inch of the fish exposed at each end. 3. Heat the oil in a large, heavy non-stick sauté pan over high heat. Add the wrapped fish filets, without crowding, to the pan, and sear on one side until the prosciutto is crispy, 2 to 3 minutes. Turn the filets and sear the second side; transfer to a baking sheet and roast until the fish flakes easily with a folk, about 4 minutes. 4. While the fish is roasting, return the sauté pan to medium-high heat. Add the beans, tomatoes, red pepper flakes, and fennel seeds; cook, stirring, for 2 minutes. Add the basil and vinegar, remove from heat, and season with salt and pepper. 5. To serve, spoon the bean mixture onto a serving platter, top with the fish filets, and garnish with parsley and lemon.