Prosciutto-Wrapped Halibut with Brussels Sprouts and Kale Couscous
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 487
- Total Fat
- 12
- Saturated Fat
- 2
- Carbohydrates
- 49
- Dietary Fiber
- 5
- Sugar
- 8
- Protein
- 44
- Cholesterol
- 92
- Sodium
- 1009
- Total: 45 min
- Active: 45 min
Ingredients
Four 4- to 6-ounce halibut fillets
Salt and freshly ground black pepper
8 slices prosciutto
2 tablespoons olive oil
2 cloves garlic, minced
Zest of 1 lemon
Pinch chile flakes
2 cups shredded Brussels sprouts
1 cup shredded kale
1 cup whole wheat couscous
1 cup hot chicken stock or water
1/4 cup dried currants or chopped dried cranberries
Directions
- Preheat the oven to 375 degrees F.
- Sprinkle the halibut with salt and pepper. Lay 2 slices of prosciutto on a flat surface, slightly overlapping each other. Place a halibut fillet at the end of the slices and roll up (like a mini burrito). Repeat with the remaining prosciutto and halibut.
- Heat the oil in a large ovenproof skillet over medium-high heat. Sear the halibut just until the prosciutto gets browned, about 1 minute per side. (If your pan is hot enough, this will happen quickly. This is just for color and crisping the prosciutto; the fish will cook later in the oven!) Transfer the fish to a plate.
- Quickly stir the garlic, lemon zest and chile flakes into the skillet. Add the Brussels sprouts and kale and saute until tender, 7 to 8 minutes. Season with salt and pepper. Stir in the couscous, hot stock and currants. Place the fish on top of the mixture and transfer to the oven. Bake for 8 minutes. Remove the fish from the skillet, fluff the couscous with a fork and serve.