Halibut in Prosciutto-Herb Cream Sauce
1 tablespoon olive oil
1/4 cup sliced green onions/shallots
4 large cloves, garlic, minced
8 oz. halibut fillets
4 slices prosciutto, cut into strips
1/4 teaspoon salt
1 cup white wine
1 stick butter
1/2 cup heavy cream
2 tablespoons capers, rinsed
Preheat oven to 350 degrees.
Saute the green onions/shallots and minced garlic.
Do not brown the garlic.
Place the halibut fillets onto the mixture and coat all of the sides of the fish.
Place the herb-coated fish into the olive oil-shallots-garlic mixture in the skillet.
Toss in any remaining herb mixture to the skillet.
Cook the fish for 2 minutes on each side or until slightly golden.
Do not overcook.
Place fish in an oven-proof dish in the hot oven while preparing the rest of the ingredients (for the sauce).
Cook for about 5 minutes.
Remove prosciutto and put to the side.
In the skillet, add the wine.
Cook the wine down to about a quarter cup of liquid.
Adjust the ingredients to what you prefer.
Remove the fish fillets from the hot oven and plate them.