Recipe by SeattleFarmersMarketGirl
"This is one simple and tasty recipe. I had something similar at a restaurant recently and decided to try to make it at home. I can't believe how easy it was to recreate in my cast iron skillet!"
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2 (4 ounce) fillets
Ok, my review is on one change. Instead of fresh basil, I sprinkled on dried basil. This was real simple, but I thought this was just ok, nothing special. A bit salty for me I think due to the combo of the prosciutto and adobo seasoning. If I make this again I would probably lower the amount of the adobo seasoning.
used grouper instead of halibut... it was very good. used chili powder instead of adobe seasoning. fish was a little bland but probably just needed a little more seasoning. will make again though.
This was quick, easy and tasted pretty good. I can't say that it was an amazing dish, though, and I'm not sure if I'd make it again over a different halibut recipe. I didn't measure my adobo seasoning, but I have to assume I used less than called for. I just sprinkled both sides lightly. The fish was well-cooked using the suggested times. My presentation was a little sloppy because I put the skin side up instead of down -- make sure you put the pretty side down on top of the basil leaves before you wrap the prosciutto around the fish.
VERY good! MUST have fresh basil!! So much better! I added red onions too. Will make again!!
* Percent Daily Values are based on a 2,000 calorie diet.
Basil and Prosciutto-Wrapped Halibut
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 126
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