Monday, June 28, 2010

Italy meets Alaska

After a long day of work we came home to a wonderful surprise...fresh halibut wrapped in prosciutto with butter/sage sauce and a hint of lemon and garlic.

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.


  1. I could skip the salad and have some more fish ;-)

  2. Klingkt wirklich nach einen gelungenen Essen. Aber das Nagetier neben dem Rotwein habt ihr nicht gegrillt, oder ;o)

  3. Toni, nein, unseren sous chef brauchen wir doch noch!

  4. Klasse Idee, Eure Heilbutspieße.