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

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I rarely cook and am not very adventurous, but thought this recipe sounded good. I followed the recipe, only cooking the fish a little longer on the stove top because they were large thick pieces. My husband said it was the best fish he has ever had and asked to have it again. I was worried about the sauce, as I tasted it before it was done. I was afraid I had added too much lemon, but when added to the fish it was perfect. Will definitely make this again, even for company.

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Give this recipe a try, you'll love its simplicity and deliciousness. One suggestion - double the sauce, you will want it!

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This is fantastic!! Do not make with out the Proscuitto, it just works so good together!! Will not make my halibut any other way from now on!!

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Fabulous. The sauce of course makes this. I skipped the prosciutto, not sure what it's for. I also added 1/4 thinly slice yellow onion to the mixture. Don't use sweet white wine, I did, and it was still great but I think a crisp, dry wine is best. I think this recipe would work great with other meatier fish such as Tuna, Swordfish, etc.

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Delicious!! Cooked it with white rice and brussel sprouts and it was great! Would definitely cook again

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Awesome! Just an incredible combination of flavors. The crispy prosciutto was yummy. A perfect dish for a romantic dinner for two or a dinner party. I will definitely make this again!

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Love this recipe. The ham wouldn't seem to go with the fish, but it does. The sauce is wonderful and rich without being heavy with cream or too much butter; beautiful with the fish. This is definitely in my regular repertoire of recipes.

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My guests always rave about this dish. A sure winner.

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I felt like a restaurant chef! My husband and I were impressed. I won't prepare this on a Tuesday night again. This is a special Saturday night dinner. Thanks Tyler:

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I was really worried while tasting the sauce during the cooking process - it was quite strong (lemon/caper/white wine combo. But the halibut was the answer! It mellowed the sauce just enough and this turned out great. I will make this again, but will probably omit the capers next time.