Halibut Wrapped In Prosciutto With Polenta And Truffle Oil Recipe

Name: Halibut Wrapped In Prosciutto With Polenta And Truffle Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 slices prosciutto; 4 (4 ounce) halibut; 1 tablespoon olive oil; 1 cup cornmeal; 3 cups milk; 3 tablespoons butter; 1/2 cup dried fig, diced; 1 tablespoon fresh rosemary, chopped; 4 ounces chicken broth; 1 tablespoon white truffle oil

Servings: persons

4 slices prosciutto
4 (4 ounce) halibut
1 tablespoon olive oil
1 cup cornmeal
3 cups milk
3 tablespoons butter
1/2 cup dried fig, diced
1 tablespoon fresh rosemary, chopped
4 ounces chicken broth
1 tablespoon white truffle oil

1
Preheat oven to 400 degrees F.
2
Season halibut with salt and pepper. Wrap 1 slice prosciutto around 4oz fish piece. Refrigerate until needed (can be done up to 2 hours in advance).
3
Bring milk to boil with butter, salt and pepper to taste. Whisk in cornmeal slowly and cook for 10 minutes stirring constantly on low heat. Add dried figs and rosemary.
4
Drizzle each halibut piece with olive oil and roast for 5 to 8 minutes.
5
Spoon polenta into large serving bowls. Top with halibut. Spoon 1 ounce of hot chicken broth on top and drizzle with truffle oil.

357

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 slices prosciutto, 4 (4 ounce) halibut, 1 tablespoon olive oil, 1 cup cornmeal, and more.

Yes, Halibut Wrapped In Prosciutto With Polenta And Truffle Oil falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Halibut Wrapped In Prosciutto With Polenta And Truffle Oil

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