By Janet Wait, Executive Chef & Owner at Jan’s on the Beach
Halibut filet (1 piece)
Proscuitto (1 – 2 slices)
Salt & Pepper (to taste)
Sprinkle salt and pepper over the halibut, then wrap with a thin slice of prosciutto. Grill on high heat, for about 3-4 minutes per side to crisp up the prosciutto.
Transfer halibut to an oven-safe skillet, and place in a 375 degree oven for an additional 5 minutes to finish cooking.
To test for doneness gently squeeze the sides; when the fish starts to flake it’s ready.
Serve with topped with fig jam, oven-roasted or boiled new potatoes and steamed spring vegetables.
Jan’s on the Beach (14989 Marine Dr, White Rock) is open Wednesday-Sunday during the fall and winter, and seven days a week during the summer. Look out for their monthly pairing dinners! In June, Jan’s will be hosting a Quail’s Gate wine pairing dinner, as well as a beer pairing dinner featuring brews from local brewery, White Rock Beach Beer.
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