Daily Dish

The inside scoop on food in Los Angeles

« Previous Post | Daily Dish Home | Next Post »

Dinner tonight! Prosciutto-wrapped halibut with grape tomato salad

July 18, 2012 |  4:00 pm


Because lean halibut dries out so quickly and can be sticky on the grill, wrap meaty fillets in a sheet of prosciutto for moist richness and flavor, and to make them easy to manage over a hot grill. The fish cooks up in almost no time -- 4 to 5 minutes on each side, just until the prosciutto is lightly crisped. Throw some soaked mesquite wood chips over the fire before grilling for a little added aroma and sweet flavor. Served alongside a simple cherry tomato salad, it makes a perfect dinner.

For more quick-fix dinner ideas, check out our video recipe gallery here. Food editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.


Mac 'n' cheese recipes galore!

Go behind the scenes at the Test Kitchen

Browse hundreds of recipes from the L.A. Times Test Kitchen

-- Noelle Carter
You can find me on Facebook, Google+ and Twitter

Photo credit: Mel Melcon / Los Angeles Times

Prosciutto-wrapped halibut with grape tomato salad

Total time: 25 minutes

Servings: 6

Note: Use mesquite wood chips.

6 halibut fillets (2 pounds), about 2 inches thick

Salt and freshly ground black pepper

6 slices thinly sliced prosciutto (about 3 ounces)

1 1/2 pounds yellow and red grape tomatoes

6 basil leaves, thinly sliced

1 1/2 tablespoons olive oil

1 teaspoons red wine vinegar

1. Cut the fillets into equal-sized pieces about as wide as a slice of prosciutto. Because of the size of a halibut fillet, you will probably end up cutting across the fillet, making pieces that are roughly square.

2. Lightly salt and pepper the fish. Lay a prosciutto slice on the work surface and put a piece of halibut in the middle of it. Fold the ends around the halibut. It will look a little messy on the side where the ends meet, but don't worry; you'll serve it with that side down. Refrigerate the halibut until ready to cook.

3. Cut the tomatoes in half and place them in a bowl. Add three-fourths teaspoon salt and toss to coat well. Set aside to let the salt draw out some of the tomato juice.

4. When you're ready to cook the fish, soak about 1 cup of wood chips in water to cover. Light the coals in a chimney and when the coals are glowing hot, empty them into the center of the grill. If there aren't enough coals, add more on top and wait until they are glowing as well. Drain the wood chips and place on top of the coals.

5. Toss the tomatoes with the basil, olive oil and vinegar.

6. Spray a grill basket with nonstick cooking spray or rub lightly with oil. Place the halibut packages in the basket and place over the fire. Cook, uncovered, on one side until the prosciutto has lightly crisped, 4 to 5 minutes. Turn and cook until a knife inserts easily into an uncovered part of the halibut, another 4 to 5 minutes. Don't overcook the halibut; even with the prosciutto wrapping, it will dry out pretty quickly. Total cooking time should be about 10 minutes.

7. Carefully open the grill basket, making sure the prosciutto doesn't stick to it. Place the halibut packages on a large platter with the neatest side facing up. Spoon the tomato salad around the outside of the platter, sprinkle with black pepper and serve immediately.

Each serving: 253 calories; 37 grams protein; 6 grams carbohydrates; 2 grams fiber; 9 grams fat; 2 grams saturated fat; 60 mg. cholesterol; 760 mg. sodium.