Exquisite prosciutto wrapped around a delicate halibut filet that’s seasoned with capers and surrounded with sun-dried tomatoes and artichoke hearts. Simply magnificent.
|1/3||cup olive oil|
|4||slices Margherita® prosciutto ham, sliced thin|
|2||5 -6 ounce halibut fillets (or substitute with Chilean sea bass, salmon, or monkfish fillets)|
|4||fresh sage leaves|
|2||ounces seasoned flour|
|2||whole artichoke hearts, halved|
|2-3||sun-dried tomatoes, julienned|
|1||ounce capers (not salted)|
|4||ounces white wine|
|Juice from 1/2 lemon|
|1||ounce soy sauce (best quality)|
|3/4||cup unsalted, whole butter (room temperature)|
Preheat sauté pan with olive oil
On a large plate, lay out 2 slices of Margherita® prosciutto side by side, slightly overlapping each other. Place 1 halibut fillet in the middle of the prosciutto. Place 2 sage leaves one top of the halibut and wrap the fish up in the prosciutto. Do the same to the other fillet.
Lightly flour each side of the halibut and place in hot sauté pan. Brown both sides evenly. Drain off excess oil and add artichoke hearts, sun-dried tomatoes, capers, white wine and lemon juice and soy sauce. Lower heat to medium and continue to cook until halibut is cooked through and sauce is reduced by half.
Remove pan from fire, add butter and swirl into sauce before serving.
Non Alcoholic Punch
By Gina Johnson
3 ½ cups Flour
¼ teaspoon baking powder
2 teaspoons baking soda
1 ½ teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground clove
1 teaspoon cinnamon
1 ½ cup sugar
1 ½ cup brown sugar
1 cup vegetable oil
1 can pumpkin
Beat until just combined & gradually add dry ingredients.
Put in greased loaf pan in preheated 350 degree oven for 50-60 min.