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
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.
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.
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.
Not my family's taste. Very bland.
I thought the fish was bland. I would make again but season the fish and cook it entirely on the stove top in oil and garlic.
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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