Recipe Source: Chef Craig Flinn

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This lovely elegant appetizer can be turned into an entrée with the addition of some potatoes and fresh vegetables, but this light, refreshing preparation let’s the sweetness of the halibut come through, complimented by the tangy sauce and salty prosciutto.

6 X 4oz pieces of halibut fillet (at least ¾” to 1 inch thick)
6 pieces thinly sliced prosciutto
2 tbsp extra virgin olive oil
2 tbsp butter freshly ground black pepper

Pre-heat your oven to 300F.

Heat a non-stick frying pan to medium high and add the olive oil. Wrap each piece of halibut in a single piece of prosciutto and place the fish into the hot pan with the seam-side down first. This will help seal the collar of ham around the fish. Cook for 90 seconds and then flip each piece. Remove from the burner of the stove and add the butter to the pan, then place the pan into the oven. Bake for 5 to 7 minutes until just cooked through the center (this will depend on the thickness of each piece). Remove from the pan and season with some freshly ground pepper, then spoon a little of the pan juices over the top just before serving.

Romesco Sauce

3 red peppers
1 large can of whole Italian plum tomatoes
1 tbsp sherry or red wine vinegar
1 tbsp brown sugar
1 cup toasted almonds
2 cloves garlic, chopped
1 tbsp paprika
2 tsp hot sauce
squeeze of lemon
salt and pepper to taste

Roast the peppers over an open flame until charred, then peel and seed (Note: If you have a gas stove this can be done over the flame, otherwise, use your barbecue). Toast the almonds on a sheet tray in the oven until slightly browned. Combine everything in a pot and simmer for 20 to 30 minutes. Puree the sauce in a food processor or blender to desired thickness, then place back on the burner on low until ready to serve. You can adjust the seasonings and heat levels more easily once the sauce is pureed.