Prosciutto- Wrapped Halibut with Summer Squash
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sippitysup.com.
Cooking tools:
- Cast iron skillet
- Butcher's twine
- Saute pan
- Oven
- Stove
- Mixing bowl
- Baking sheet
- Parchment paper
- Paper towel
- Refrigerator
- Chef's knife
- Bread knife
- Thin-bladed knife
- Cutting board
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- 2 tablespoons olive oil (divided, plus more for drizzling)
- 1 small yellow summer squash (cut into ¼‑inch dice)
- 1 small green summer squash (cut into ¼‑inch dice)
- 3 (3 x 1‑inch) strips jarred, roasted red pepper (cut into ¼‑inch dice)
- 1 teaspoon fresh thyme leaves (divided)
- 1 pinch each kosher salt and freshly cracked black pepper (as needed)
- 1 brined halibut fillet (about 7 x 3½-inches) * see note
- 10 very thin slices prosciutto
- 2 tablespoons crème fraîche
- 1 teaspoon finely grated lemon zest
- 1 teaspoon fresh thyme leaves, divided
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