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

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The dish was absolutely wonderful - my husband said it was perfect. I loved it but next time I will rinse the capers. I'd like to try this recipe with other fish steaks. The addition of prosciutto and the method made the dish fantastic!

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Definately a keeper. Halibut was perfectly cooked, and the sauce was delicious. Love the lemony flavor!

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Excellent flavors. Note to myself - cooked 12 min and the halibut was overcooked. Check at 8!

Made 2nd time w/ grouper - awesome! The grouper is meatier but absorbed the butter flavor from the pan and lemon sauce.

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Can't believe how easy this recipe was. Just a few minutes and it was done, with the fish moist and the sauce delicious. Even my husband liked it although he doesn't eat a lot of capers. Even a beginner cook could feel successful after cooking this.

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Love this recipe! It is simple and absolutely delicious!

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I am giving this 4 stars because 10 mins is WAY too long to have the fish in the oven after searing. Start checking it at 6 mins....then go from there. The sauce was amazing and my husband and I agreed that if the fist wasn't over cooked, it would have been amazing. Going to try again soon!

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Delicious and easy to make! Not a lot of clean up either. Will definitely try this one again!

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This is a easy and yummy dinner. I took my fish out of the skillet and placed in the oven in a pan. I then made the reduction in the skillet, as that takes a bit of time and I didn't want the fish getting cold. I have tried this recipe with bacon and it works, but the proscuitto is much better.

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Love this recipe! I didn’t have prosciutto so I cooked some bacon and used it instead. It was very good but next time I’ll be sure to use prosciutto. Definitely a keeper!

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Awesome! Easy and elegant meal!