Food Network: Pan-Roasted Halibut with Prosciutto, Lemon, White Wine, and Capers

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Pan-Roasted Halibut with Prosciutto, Lemon, White Wine, and Capers
Recipe courtesy Tyler Florence

Ingredients
1/2 cup all-purpose flour
Salt and freshly ground salt and pepper
2 (6-ounce) halibut fillets
Extra-virgin olive oil
3 tablespoons butter
2 slices prosciutto, cut into strips
1/2 cup white wine
1/2 lemon, juiced
2 teaspoons capers
2 tablespoons chopped fresh flat-leaf parsley plus whole sprigs, for
garnish

Instructions
Preheat the oven to 375 degrees F.

Put the flour on a deep plate or in a shallow bowl and season well with salt and
pepper. Dredge the fish in the flour. Put a large skillet over medium-high heat,
add 1 tablespoon oil and the butter and get the skillet hot. Add the fillets and
cook until browned on 1 side, 2 to 3 minutes. At the same time, add the prosciutto
and cook, stirring, to brown. Then flip the fish, put the skillet in the oven, and
roast until the fish is just cooked through, about 10 minutes.

Remove the fish to 2 serving plates. Dump the prosciutto out onto paper towels to
drain. Put the skillet back over medium heat. Add another tablespoon olive oil,
the white wine, lemon juice, capers, the remaining 2 tablespoons butter and the

parsley and bring to a boil; boil until reduced and thickened. Season with salt
and pepper. Pour the sauce over the fish, top with the prosciutto, and serve
immediately.