Heat the grill to medium heat.
Sautee fresh sage and minced garlic gloves in butter for 3-4 Minutes. Add about 1 Tbs of lemon juice. Let the sauce cool for a few minutes, coat the halibut with it. Wrap the halibut in Prosciutto Di Parma.
Put skewers lengthwise through the fish and place it on the grill. Cook 2-3 minutes per side (4 sides).
It tasted absolutely fabulous. Though an unlikely combination, the sage butter sauce, prosciutto and halibut was a perfect match. We enjoyed the fish with grilled vegetables and a fresh garden salad.
Chef John returns with his furry little sous chef. 
I could skip the salad and have some more fish ;-)
ReplyDeletePeter, da waerst Du nicht alleine! ;)
ReplyDeleteKlingkt wirklich nach einen gelungenen Essen. Aber das Nagetier neben dem Rotwein habt ihr nicht gegrillt, oder ;o)
ReplyDeleteToni, nein, unseren sous chef brauchen wir doch noch!
ReplyDeleteKlasse Idee, Eure Heilbutspieße.
ReplyDeleteMipi, danke!
ReplyDelete