Prosciutto-Wrapped Halibut over Couscous with shaved Brussels Sprouts
The Prosciutto-Wrapped Halibut over Couscous with shaved Brussels Sprouts is a harmonious blend of flavors and textures. The prosciutto adds a salty, savory element that beautifully complements the mild, buttery taste of the halibut. The searing process crisps the prosciutto, imparting a delightful crunch. The dish is further elevated with the aromatic notes of garlic and lemon zest, enhancing the overall freshness. The Brussels sprouts provide a pleasant, earthy undertone, while the couscous, cooked in flavorful chicken stock and studded with sweet dried cranberries, offers a satisfying contrast in both taste and mouthfeel. This recipe is a symphony of savory, salty, and subtly sweet flavors, making it a truly delectable seafood dish.
4 - 6oz Halibut Filets
Salt and Freshly Ground Pepper
8 slices Prosciutto
2 tbsp Olive Oil
2 cloves Garlic, minced
Zest of 1 Lemon
3 cups Shredded Brussels Sprouts
1 cup Couscous
1 cup Chicken Stock
¼ cup chopped Dried Cranberries
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 and lemon zest into the skillet. Add the Brussels sprouts and sauté until tender, 7 to 8 minutes. Season with salt and pepper. Stir in the couscous, hot stock and cranberries. 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.