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Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and return to the pot.

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  • While the pasta is working, season the halibut with salt and pepper. Top each fillet with a sage leaf and wrap with a piece of prosciutto. In a large nonstick skillet, heat the EVOO, 1 turn of the pan, over medium heat. Add the fish and cook, turning once, until the fish is firm and the prosciutto is crisp, 8 to 10 minutes.

  • Add the butter, lemon juice and lemon peel to the pasta and toss. Serve with the fish.

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