Prosciutto-Wrapped Halibut over Couscous with shaved Brussels Sprouts
Category
Seafood
Servings
4
Cook Time
45 minutes
Enjoy Prosciutto-Wrapped Halibut over Couscous with shaved Brussels Sprouts for a harmonious blend of flavors and textures. Salty prosciutto complements buttery halibut, crisped for delightful crunch. Garlic, lemon zest add aromatic freshness. Brussels sprouts provide earthy undertones, while couscous cooked in flavorful chicken stock with sweet dried cranberries offers satisfying contrast. A symphony of savory, salty, and subtly sweet flavors in this delectable seafood dish.
Rastelli’s
Ingredients
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4 - 6oz Halibut Filets
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Salt and Freshly Ground Pepper
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8 slices Prosciutto
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2 tbsp Olive Oil
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2 cloves Garlic, minced
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Zest of 1 Lemon
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3 cups Shredded Brussels Sprouts
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1 cup Couscous
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1 cup Chicken Stock
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¼ cup chopped Dried Cranberries
Directions
Preheat the oven to 375 degrees F.
Sprinkle the halibut with salt and pepper. Lay 2 slices of prosciutto on a flat surface, slightly overlapping each other. Place a halibut fillet at the end of the slices and roll up (like a mini burrito). Repeat with the remaining prosciutto and halibut.
Heat the oil in a large ovenproof skillet over medium-high heat. Sear the halibut just until the prosciutto gets browned, about 1 minute per side. (If your pan is hot enough, this will happen quickly. This is just for color and crisping the prosciutto; the fish will cook later in the oven!) Transfer the fish to a plate.
Quickly stir the garlic and lemon zest into the skillet. Add the Brussels sprouts and sauté until tender, 7 to 8 minutes. Season with salt and pepper. Stir in the couscous, hot stock and cranberries. Place the fish on top of the mixture and transfer to the oven. Bake for 8 minutes. Remove the fish from the skillet, fluff the couscous with a fork and serve.