We’re Cooking: Mediterranean Halibut


Along with salmon the guys caught a ton of halibut when they were on their Alaskan fishing adventure. I needed to get to the store to pick up dinner provisions the other night and just couldn’t find the time. Instead I dug into the fridge and freezer, as all of the fish from the trip had been cleaned, packaged and flash frozen the minute the guys got off their boats, and created this tasty and quite healthy dish.  If you want to make it even healthier leave off the prosciutto…but the salty, smoky flavor adds an extra layer of deliciousness to the dish. For me, since I don’t care to eat meat, I cooked the fish wrapped in prosciutto so it would absorb some of the flavors then removed it before eating the fish. Serve with a baby spinach salad or with a heaping pile of rosemary infused white beans.


Mediterranean Halibut
8-10 ounces of fresh halibut, skin removed, cut into 4 pieces
2 thinly sliced pieces of prosciutto
Salt and pepper
Juice of 1 lemon
2 tablespoons olive oil + more for drizzling
1/2 red onion, diced
2 cloves garlic, minced
1 zucchini squash, sliced
1 yellow squash, sliced
4 Roma tomatoes, seeds removed and chopped
1/2 red pepper, chopped
2 tablespoons capers, rinsed
2 tablespoons Greek olives, rinsed and chopped
2 tablespoons parsley, chopped
1 tablespoon fresh thyme
2 tablespoons basil, chopped
pinch red pepper flakes
pinch smoked paprika
1/2 cup dry white wine

IMG_0848Rinse and pat dry fish.  Season with salt and pepper.  Cut the prosciutto slices in half lengthwise.  Wrap each piece of fish in 1/2 piece of prosciutto.  Lay on a parchment lined baking sheet and squeeze the juice of 1/2 of the lemon on top.  Drizzle each piece with a bit of olive oil. Place in the fridge until ready to roast.  Add the 2 tablespoons olive oil to a saute pan with the onion, squash, pepper and zucchini over medium heat and cook until softened.  Add the garlic and cook for 2 minutes.  Add the tomatoes, capers and olives.  Season generously with black pepper, add the red pepper and paprika and stir to incorporate.  Pre-heat the oven to 400 degrees.  Add the white wine, bring to a quick boil then simmer for 10 minutes.  Add the fresh herbs and turn the heat down to a very low simmer. Place the fish in the oven and roast for 15 minutes.  Remove from the oven and squeeze the remaining 1/2 lemon over the fish.  Adjust any final seasonings to the sauce adding salt if needed.  (The olives and capers are very salty so adding salt at the end is best as the flavors should have come together by then and you won’t risk over-salting.) Plate by placing 2 pieces of fish on the serving dish and top with a heaping spoonful of the sauce.  Garnish with a sprinkle of herbs.