Prosciutto-Wrapped Halibut with Brussels Sprouts and Kale Couscous2019-05-18
- Yield : 4 servings
- Cook Time : 45m
- Ready In : 45m
Average Member Rating
(0 / 5)
0 People rated this recipe
- Four 4- to 6-ounce halibut fillets
- Salt and freshly ground black pepper
- 8 slices prosciutto
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Zest of 1 lemon
- Pinch chile flakes
- 2 cups shredded Brussels sprouts
- 1 cup shredded kale
- 1 cup whole wheat couscous
- 1 cup hot chicken stock or water
- 1/4 cup dried currants or 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, lemon zest and chile flakes into the skillet. Add the Brussels sprouts and kale and saute until tender, 7 to 8 minutes. Season with salt and pepper. Stir in the couscous, hot stock and currants. 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.