Prosciutto and Sage Wrapped Halibut

serves 2

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I tend to find halibut kinda boring and usually kinda dry. Cooking it this way really gives it some

additional flavor and the fattiness of the prosciutto helps eliminate the dryness. You can add a

sage lemon compound butter over the top if you want to jazz it up!

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2 eight ounce halibut filets (about an inch thick)

6-8 sage leaves

2 slices prosciutto

salt/pepper

Sage Lemon compound butter (optional)

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Preheat your grill to medium high.

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Remove halibut from refrigerator at least 15 minutes before wrapping to allow to warm up a bit.

Place a slice of prosciutto on a cutting board, lengthwise in front of you. Stack 3-4 sage leaves

across the middle and lay the halibut on the sage leaves perpendicular to the prosciutto slice.

Season lightly with salt/pepper. Wrap the prosciutto around the middle of the halibut…like a little

belt.

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Coat your grill with cooking spray. Place halibut on grill and cook until halibut easily lifts

off..approximately 3 minutes for the first side, flip over and cook the second side for

approximately 2 more minutes.

 

Sage Lemon Compound Butter

3 tablespoons softened butter

2 teaspoons lemon zest

1 teaspoon finely chopped sage

Combine butter, lemon zest and sage. Wrap in plastic and chill if making ahead, otherwise, just

dot on halibut after removing from grill.