Chef Chat: Gio Osso's Prosciutto-Wrapped Halibut
In yesterday's Chef Chat, we heard from Chef Gio Osso of Estate House. Just in time for stormy weekend, he gives us the rundown on one of his favorite warm dishes: Prosciutto-Wrapped Halibut. Here's how it's done.
(makes four servings)
4- 8oz portions Alaskan halibut
16 slices of thinly cut prosciutto di Parma
1 lb of fingerling potatoes
½ cup + 2 Tablespoons of extra virgin olive oil
1 small bag of cleaned baby spinach
1 Tablespoon of roasted garlic ½ cup chopped tomatoes
1 Tablespoon of capers in salt (rinsed)
1 lemon (juiced)
½ stick unsalted butter
salt and pepper to taste
1. Wrap each piece of halibut with four slices of prosciutto and set aside.
2. Cut fingerlings into circles, season with salt, pepper and coat with ½ cup of olive oil.
3. Place potatoes in a pre-heated oven at 325 degrees and cook until fork tender.
4. Place 1 tablespoon of olive oil in a sauté pan over medium high heat
5. Once oil is heated carefully place prosciutto wrapped fish in pan, placing away from you to avoid oil splatter.
6. Cook until prosciutto turns a golden brown and flip to achieve same color on other side.
7. Once fish is golden on both sides, remove from pan and place in a 400 degree oven until cooked to your liking (I prefer medium or about 3 minutes.)
8. In the same sauté pan add butter, ½ tablespoon of roasted garlic, tomato, capers and stir until butter becomes brown.
9. Add lemon juice and season with salt and pepper to finish the sauce. Please be careful with the salt because the prosciutto has quite a bit of salt in it.
10. In another sauté pan heat the other tablespoon of olive oil and add the remaining roasted garlic.
11. Toss in the spinach and season with salt and pepper.
12. Place the fingerling potatoes on the bottom portion of a pasta bowl topping with the spinach. Place the halibut on top and drizzle with the sauce.
Get the Food & Drink Newsletter
Our weekly guide to Phoenix dining includes food news and reviews, as well as dining events and interviews with chefs and restaurant owners.