Kevin and Holly Brown prepare Alaskan Halibut wrapped in Fresh Basil, Oregano and Prosciutto. Served with Jasmine rice and Brussel Sprouts. Pair with Viogner wine from Tildio.

1. This rich and delicious dish marries the firm and juicy Halibut with salty prosciutto and the scent and herbal flavor of Fresh Basil. Served with Jasmine Rice and Sautéed Brussels Sprouts makes a beautiful presentation. Halibut Wrapped with Prosciutto and Fresh Basil Watch the Video

2. Ingredients 2 Lbs. Fresh Halibut cut into 4 equal sized pieces (1/2 lb. per person) Olive Oil, Garlic Powder, and Salt and Pepper to Season the fish 8-12 thin slices of Prosciutto 1 Cup of Fresh Basil Leaves 2 Lemons (for garnish) Optional Serving Suggestions: Jasmine Rice (2Cups) 1lb Brussels Sprouts sautéed in Olive oil and seasoned with sea salt, pepper, garlic powder and pepper flakes

3. Preparation Step 1 – Rub olive oil generously over each piece of fish (top and bottom) and season to taste with garlic powder, sea salt and pepper Step 2 – Cover each piece of fish w/several Fresh Basil leaves – more is better Step 3 – Gently “enrobe” each piece of fish with Prosciutto so the basil leaves are fully covered and the Prosciutto is tucked underneath the fish Step 4 – Place on a baking dish or jelly roll pan covered in foil – make sure that the dish or pan is lightly covered in Olive Oil to avoid sticking Step 5 – Bake Halibut in pre-heated oven at 350 degrees for approx. 20-25 minutes (depending on thickness) or until the fish is softly firm – do not over-cook the fish Optional Serving Suggestions: Serve fish on a bed of Jasmine Rice (2cups rice to 4 cups water with a dash of salt and T of butter. Bring to a boil, cover pot and reduce to simmer for 18 minutes – no peek!) Surround the fish with Brussels Sprouts that have been sautéed in olive oil, and seasoned with sea salt, pepper, garlic powder and red pepper flakes. Parboil Brussels Sprouts until they are tender but firm prior to sauté if you want to keep them moist and plump during sauté.

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