Prosciutto Wrapped Halibut Learn how to make an exceptional Prosciutto Wrapped Halibut recipe from the Silver Oak Winery Chef, Dominic Orsini for a great food and wine pairing idea. Silver Oak Recipes: Prosciutto Wrapped Halibut American wine and fish pairing, halibut recipe
Prosciutto Wrapped Halibut

Prosciutto Wrapped Halibut

Grilled Escarole and Almond-Raisin Relish

Serves 4 / Prep Time: / Total Time:


Make the relish:

  1. Bring the wine to a boil in a small saucepan, then add the raisins and remove from the heat. Transfer to a bowl and let stand at least one hour (or refrigerate up to 24 hours).
  2. Drain the raisins and place in a bowl. Add the chives, almonds, oil, lemon juice, and zest and season to taste with a pinch of salt and pepper.

Prepare the halibut and escarole:

  1. Season the halibut filets with black pepper (the prosciutto will add salt). Wrap each filet with two slices of prosciutto.
  2. Prepare the grill for direct cooking over high heat.
  3. Cut the escarole into 4 wedges and place in a large bowl. Gently toss with 2 tablespoons olive oil and the lemon juice, and lightly season with salt and pepper. Place the escarole on the grill and cook until lightly charred, about 1 minute per side. Arrange the escarole on a platter.
  4. Heat a sauté pan over high heat. Add 2 tablespoons oil to the pan, then sear the halibut on each side, about 8 minutes, turning as needed. During the last minute of cooking, add the butter and thyme to the pan, and baste the filets with the pan sauce.
  5. To serve, arrange the halibut on top of the escarole and spoon the relish over and around the filets.

Silver Oak Recipes: Prosciutto Wrapped Halibut

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