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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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Average Rating:

Total Reviews: 95

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  • on January 25, 2010

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    Tyler you are quickly becoming one of my fav Foodnetwork chefs. This recipe like so many of yours are a delicious blend of flavors pleasing to all palates yet easy to make. My dinner guests and I could not stop raving about this dish. Simply fabulous!!!

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  • on December 28, 2009

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    I made it for Christmas Dinner for my daughter and I. I substituted the parsley with fresh basil and OMG... we both died and went to heaven when we tasted it. Definitely a keeper!

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  • on November 09, 2009

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    I make this all the time and sometimes use salmon! Highly recommend and easy!!

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  • on August 18, 2009

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    My husband comes from a island in the caribbean..and he has never had a more delicious fish, the combination of lemon, wine, capers has opened his taste-buds to a whole new world. This was better than any fish we have had in a restaurant. Crisp-prosciutto made the dish.

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  • on July 22, 2009

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    This recipe should be very successful for you if you're looking for a relatively quick and easy fish recipe that is delicious with a bit of luxury. The prosciutto and butter really help the luxury along.

    I only had two minor issues with the recipe:

    1. For my palate, it could have used more acidity. Perhaps this is a function of white wine choice, but I would put maybe twice as much lemon juice as directed.

    2. The photo on this recipe is HORRIBLE. I think it was a screenshot from a TV show. Not appealing at all. Food Network, I will GIVE you the photo I took of it when I made it last night: http://www.flickr.com/photos/heather_joy/3746520736/

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  • on June 25, 2009

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    This is a quick and easy and most important of all delicious recipe. I can't say enough about the blending of all the flavors, my husband just hums when he eats this!
    thanks food netwood!

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  • on June 17, 2009

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    I made small changes based on what I had in the pantry. I added sauted garlic and artichoke hearts to the sauce and increased wine a bit. I didn't have any prosciutto, but will definitely try it next time. I also used a little (no salt lemon pepper.
    I served it over a bed of quinoa and spinach sauted in garlic and the wine. The whole family from ages 3 to 30+ loved everything about this dish. The fish was a perfect balance of flavor. It's a MUST try!!!

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  • on May 18, 2009

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    Absolutely delicious! This makes enough sauce to double the amount of fish for 4 servings. We served the halibut over couscous to soak up all the goodness! Another winner Tyler!!

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  • on April 21, 2009

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    that was great!I make a very similar recipe with prosciutto,artichokes and mushrooms,lemon juice,sounds a little odd,but it's wonderful on fish and chicken

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  • on March 18, 2009

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    We live in the Florida Keys...so we have a great deal of fresh fish...I was bored with my recipes and tried this using grouper which is very firm...my husband stated it was the best he had...I loved it as well..used less flour because we are watching our carbs and it still was crispy and delicious...will put this at the top of my fish recipe list.

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