Chef News

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.

KEEP PHOENIX NEW TIMES FREE... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Claire Lawton
Contact: Claire Lawton