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Halibut in proscuitto with black corinth grape sauce

Fish wrapped in proscuitto pan fried with roasted potatoes and tomatoes served with a grape, butter and wine sauce


  • 200 grams Halibut (substitute snapper or dhufish)

  • 2 tablespoons Black corinth grapes

  • 4 x slices Proscuitto

  • desertspoon Butter

  • Pepper

  • 1/2 cup Dry white wine

  • 1 stalk rosemary

  • Baby potatoes

  • Vine cherry tomatoes


  • 1.

    Skin fish and wrap in proscuitto, let rest in fridge to allow proscuitto to set. Roast potatoes and rosemary in oven at 380 F for about 40 minutes (till tender), pan fry fish and proscuitto for about 4 minutes per side and then place into oven at 380 F for 10 minutes with tomatoes in pan and grapes, butter and pepper. Remove from oven and set fish, potatoes and tomatoes aside in warm place and add wine to deglaze pan and reduce liquid volume by half. Serve with juices/grapes over fish.


The grapes add a wonderful sweetness and richness with the butter and wine. You should not need salt with the proscuitto providing enough already. This is a simple and delicious dish.

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