Prosciutto-Wrapped Halibut with Sweet Pea Risotto
June 4, 2015 • Washington Cookbook
This recipe comes to you from one of my favorite young chefs in the cookbook, Hudson Slater of Maxwell’s in Tacoma. He’s talented, humble, and a really nice guy. Be certain to visit the restaurant if you are ever there. In the meantime, this recipe is easier to make than you’d think, yet it’s impressive to serve guests. Chef Slater also makes an orange-ginger carrot coulis to serve with the fish, but I’m sharing today just the halibut recipe with the risotto. Put it on you list for your next dinner party or gathering of friends or family.
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- ½ yellow onion, diced
- 1 garlic clove, diced
- 2 cups frozen peas, thawed, divided
- 2 cups Arborio rice
- 1 cup dry white wine
- 3 to 4 cups vegetable or chicken broth
- ½ cup heavy cream
- ¾ cup freshly grated Parmesan cheese
- 1 small red bell pepper, diced
- Kosher salt and pepper
- Chive flowers, thinly sliced basil, or microgreens, for garnish (optional)
- 6 (6-ounce) halibut fillets, skinned and pin bones removed
- 6 thin slices prosciutto
- 2 tablespoons unsalted butter
- For the risotto: Heat the butter and olive oil in a large saucepan over medium heat. Add the onion and garlic and sauté until translucent, about 3 to 4 minutes. While the vegetables are cooking, puree 1 cup of the peas in the blender and set aside.
- Add the rice to the saucepan and stir until coated, then add the wine and stir until all of the liquid is absorbed. Add 1 cup of the broth and cook until absorbed, stirring occasionally. Add the remaining broth, ½ cup at a time, stirring until each portion is absorbed before adding the next. Continue adding broth until the rice is cooked al dente, about 35 minutes; discard any unused broth. Remove from the heat and cover to keep warm.
- For the halibut: Season the halibut fillets with salt and pepper. Wrap each of the halibut fillets in a thin slice of prosciutto. Heat a large, oven-safe skillet over medium heat and add the butter to the pan. When the butter starts to turn a light brown, cook the halibut fillets until lightly browned on each side and cooked through, about 2 to 3 minutes per side.