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

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

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (98)

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Average Rating:

Total Reviews: 98

Showing 91-98 of 98

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  • on July 30, 2004

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    I was unable to find halibut or other good whitefish, so I made this with chicken, served over porcini tortellini.

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  • on July 29, 2004

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    I was unable to find halibut or other good whitefish, so I made this with chicken, served over porcini tortellini.

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  • on July 29, 2004

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    I used cod fillets instead of the halibut. The prosciutto gave it a subtle smokey flavor. It was easy make and very delicious. Will definitely make again.

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  • on July 28, 2004

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    This was so easy and so wonderful - I will make it again and again.

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  • on July 27, 2004

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    This was so tasty and easy to prepare. I used tilapia because I was unable to get fresh halibut. It was outstanding!

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  • on July 22, 2004

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    This was so tasty and easy to prepare. I used tilapia because I was unable to get fresh halibut. It was outstanding!

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  • on July 13, 2004

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    I followed the recipe until I got to the "put the pan in the oven" and cook about 10 minutes. I found that cooking the fish a bit longer in the skillet and then just keeping it warm until the sauce was complete made the fish absolutely perfect and flaky. My friends and family licked their plates clean. The proscuitto and capers were a perfect salty addition adding just the right zing.

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  • on July 11, 2004

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    We enjoy great halibut recipes like this one. It is easy and delicious. Must be something about Colophon pans, though...I was also rudely reminded how hot those handles can get! I've added a SAFETY note to my copy of the recipe...8^

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