Prosciutto-wrapped Halibut with Lemony Asparagus

When I saw this idea in Tony Valenti's "You Don't Have to Be Diabetic to Love This Cookbook," I knew I wanted to try it.  It reminded me of Bacon Wrapped Honey Chicken which I posted last year. 

We are just coming off our vacation to South Florida, which we have dubbed The Seafood Vacation, and we are on a roll eating lots of fish, so I wanted to cook fish at home, but it had to be easy.

I have never purchased frozen halibut before, but the quality was surprisingly good.  Prosciutto is such a nice salty wrap for this delicate fish.  What a simple way to make a great fish dish!

Basically, you wrap the halibut (we divided one filet in to two portions) in a thin slice of prosciutto, pan-fry it in a little oil for 3 minutes on each side, then pop it in the oven at 350 degrees for another 4 to 5 minutes.

Tony recommended lemony asparagus as a side dish.  He boiled his, but I roasted mine (about 15 minutes at 400 degrees), let it cool, coated it with olive oil and lemon juice (about 1/2 T. of each), then topped it with hard-boiled egg white bits. And sprinkled a little chervil on top.

Tom made a wild rice mix that became sort of a nutty risotto that complimented the fish very well.

This is our first real meal since we have been home, and it was a great Friday night, easy menu.

The halibut was super moist in its crispy pocket of prosciutto.   I am sure other fish would work well, too.