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Prosciutto Wrapped Halibut

Prep Time:25 Minutes
Cook Time:10 Minutes

Nutritional Information

The crisp prosciutto adds a nice texture to the flaky halibut filet.


  • For the asparagus sauce:
  • 1 tablespoon unsalted butter
  • 1 each clove garlic, chopped
  • 1 each small leek, white and light green part only, keep root end intact
  • 1/4 pound asparagus, washed, ends trimmed off
  • 1/4 cup spinach
  • as needed vegetable oil
  • For the halibut:
  • 1 pound skinless halibut filet, cut into 8 equal portions
  • as needed Raging River Dizzy Pig Rub
  • 8 each fresh sage leaves
  • 8 each thin slices prosciutto


  • 1. For the asparagus sauce:
  • 2. Preheat an EGG to 400 degrees F, for direct heat, using a cast iron grate.
  • 3. Cut the leek lengthwise, keeping the root end intact. Thoroughly wash the leek in cold water to remove any dirt.
  • 4. Lightly coat the asparagus and leeks with vegetable oil.
  • 5. Grill the asparagus and leeks 5-6 minutes, or until tender. Remove from the EGG and let cool. When cool enough to handle, chop into 1 inch pieces. Place in a bowl and set aside.
  • 6. Preheat a cast iron skillet on the EGG, using direct heat and a cast iron grate at 400 degrees F. Add the butter, once melted, add the garlic. Saute the garlic for 1 minute. Add the spinach and cook until wilted. Remove the cast iron skillet from the EGG and let the spinach cool.
  • 7. In a food processor, add the asparagus, leeks and spinach mixture. Process until smooth. Season to taste with kosher salt and fresh ground black pepper. Transfer to a saucepan and set aside.
  • 8. For the halibut:
  • 9. Preheat EGG to 450 degrees F, using indirect heat, a plate setter and a stainless steel grate.
  • 10. Generously season the halibut portions with Raging River Dizzy Pig Rub. You want to have a nice crust of seasoning.
  • 11. Take one piece of halibut, place one sage leaf on top and wrap with one piece of halibut. Set onto a plate. Repeat with the remaining halibut, sage and prosciutto.
  • 12. Roast wrapped halibut on the EGG for 15 minutes.
  • 13. While the halibut is roasting, heat the asparagus sauce back up and keep hot until service.
  • 14. Serve the wrapped halibut hot with the asparagus sauce.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828