Best 5 Anthony Sedlak Prosciutto Wrapped Halibut With Puttanesca Sauce Recipes
Embark on a culinary journey with Anthony Sedlak's Prosciutto-Wrapped Halibut with Puttanesca Sauce, a dish that tantalizes the taste buds with its harmonious blend of flavors and textures. The succulent halibut, encased in a savory prosciutto wrap, is perfectly cooked, retaining its delicate flakiness while absorbing the rich, salty essence of the prosciutto. Bathed in a vibrant Puttanesca sauce, a symphony of tangy tomatoes, briny capers, and aromatic olives, this dish is a veritable feast for the senses.
Accompanying this main course are two enticing recipes that complement the halibut: a refreshing Fennel and Orange Salad and a delectable Roasted Red Pepper and Goat Cheese Bruschetta. The salad, with its crisp fennel, zesty orange segments, and tangy dressing, provides a light and vibrant counterpoint to the richness of the halibut. The bruschetta, featuring creamy goat cheese, roasted red peppers, and a hint of garlic, offers a delightful combination of flavors and textures that will leave you craving more.
HALIBUT PUTTANESCA
Provided by Robin Miller : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Add tomato sauce to a saucepan. Add garlic, olives, capers, wine and anchovy paste and bring mixture to a simmer for 5 minutes over medium heat. Meanwhile, season halibut on both sides with salt and black pepper. Add halibut fillets to sauce, cover and simmer 3 to 5 minutes, until fish is fork tender.
SUPER QUICK PROSCIUTTO WRAPPED FISH
This is quick and very tasty! The prosciutto gives the fish a totally different flavor. It is a slight variation on a Healthy Appetite recipe.
Provided by Maito
Categories Tilapia
Time 10m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Grind pepper over fish and wrap each piece in 2 slices of prosciutto.
- Spray a large nonstick skillet with cooking spray. Heat to medium-high heat. Add fish fillets and cook for 3-4 minutes per side, until prosciutto is crisping and fish is starting to brown. You may need to turn the heat down to medium after a few minutes. Note: adjust cooking time if using another type of fish that is thicker than tilapia.
Nutrition Facts : Calories 136.1, Fat 2.4, SaturatedFat 0.8, Cholesterol 70.9, Sodium 73.7, Protein 28.5
SIMPLE PUTTANESCA SAUCE
This vegan recipe is the simplest Puttanesca Sauce I've found. From Dom DeLuise, who attributes it to Caterina Valente. Good with vermicelli.
Provided by Chocolatl
Categories Vegetable
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil and saute garlic until softened and golden brown.
- Add tomatoes and simmer for 10 minutes.
- Add remaining ingredients and simmer, uncovered, for 20 minutes, stirring occasionally, or until sauce has thickened.
HALIBUT WITH PUTTANESCA SAUCE
Halibut is the perfect partner for this robust sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 11
Steps:
- Drain tomatoes, reserving 1/2 cup liquid. Seed and coarsely chop tomatoes. Heat 1 1/2 tablespoons olive oil in a large skillet over medium-low heat. Add garlic, and cook until aromatic, 1 to 2 minutes. Add onion, and cook, until transparent, about 5 minutes. Raise heat to medium high; add tomatoes, reserved liquid, olives, capers, anchovies, and rosemary, and cook, stirring often, 2 to 3 minutes. Remove from heat, and set aside.
- Heat remaining oil in a large nonstick skillet over medium-high heat. Season both sides of halibut steaks with salt and pepper. Cook steaks until golden brown, 4 to 5 minutes on each side.
- Reheat sauce until it simmers. Stir in parsley. Serve halibut with a little sauce on each steak.
PAN-ROASTED HALIBUT PUTTANESCA
Steps:
- Preheat the oven to 400 degrees F. Line a small rimmed baking sheet with parchment paper.
- Heat 2 tablespoons of the olive oil in a medium nonstick skillet over medium-high heat until it starts to shimmer. Sprinkle the halibut with some salt. Sear the halibut on both sides until lightly golden, about 2 minutes per side. Transfer the halibut to the prepared baking sheet lined and bake in the oven until the internal temperature reaches 130 degrees F on an instant read thermometer, 5 to 6 minutes.
- Return the skillet to medium-low heat. Add the remaining 2 tablespoons olive oil. Cook the onions and garlic until slightly softened, about 2 minutes. Add the anchovy paste, olives and capers to the skillet and stir to combine. Add the crushed tomatoes and crushed red pepper flakes and bring to a low simmer for 5 minutes. Add the wine and simmer until the wine cooks off slightly, about 2 minutes. Season with salt.
- To serve, spoon the sauce directly onto the plate and top with the halibut filets. Top with the basil and lemon zest.
Tips:
- To ensure that the halibut cooks evenly, it is important to use a fish that is of uniform thickness. If the halibut is too thick in some places and too thin in others, the thicker parts may not cook all the way through by the time the thinner parts are done.
- When wrapping the halibut in prosciutto, be sure to overlap the slices slightly. This will help to keep the prosciutto in place and prevent it from unraveling during cooking.
- To make sure that the prosciutto-wrapped halibut is cooked through, use a meat thermometer to check the internal temperature. The fish should be cooked to an internal temperature of 145 degrees Fahrenheit.
- The puttanesca sauce is a great way to add flavor and complexity to the dish. Be sure to use high-quality ingredients, such as fresh tomatoes, olives, and capers.
- If you don't have time to make the puttanesca sauce from scratch, you can use a store-bought sauce. However, be sure to choose a sauce that is made with high-quality ingredients and has a good flavor.
Conclusion:
Anthony Sedlak's prosciutto-wrapped halibut with puttanesca sauce is a delicious and sophisticated dish that is perfect for a special occasion. The halibut is cooked to perfection and the prosciutto adds a salty, savory flavor. The puttanesca sauce is flavorful and complex, and it complements the halibut perfectly. This dish is sure to impress your guests and leave them wanting more.
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