Basil and Prosciutto-Wrapped Halibut Recipe -
Basil and Prosciutto-Wrapped Halibut Recipe
  • READY IN 16 mins

Basil and Prosciutto-Wrapped Halibut

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    5 mins
  • COOK

    11 mins

    16 mins


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Lay 3 basil leaves on each slice of prosciutto. Season the halibut fillets with Adobo seasoning, place them on one side of the prepared slices of prosciutto, and wrap the fish fillets with the prosciutto and basil.
  3. Set an oven-safe skillet over medium-high heat. When the skillet is hot, pour in the olive oil and place the wrapped halibut fillets in the pan.
  4. Cook the fillets until the prosciutto is golden brown, about 4 minutes. Flip the fillets over and move the pan into the preheated oven. Bake until the fish is firm to the touch and cooked through, about 5 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jul 17, 2011

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.

Most Helpful Critical Review
Jun 21, 2010

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.


7 Ratings

Aug 20, 2012

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.

Dec 29, 2014

Not my family's taste. Very bland.

Jul 13, 2014

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.

Jun 21, 2012

VERY good! MUST have fresh basil!! So much better! I added red onions too. Will make again!!


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  • Calories
  • 240 kcal
  • 12%
  • Carbohydrates
  • 0.3 g
  • < 1%
  • Cholesterol
  • 49 mg
  • 16%
  • Fat
  • 14 g
  • 22%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 26.5 g
  • 53%
  • Sodium
  • 340 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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