Apr. 19, 2014   46°F   School Closings
Listen Live WCPN / WCLV
ideastream
Mission 4
Values 1
Values 2
Values 3
Vision 3
Vision 4
Vision 5
Values 4
Values 5
Values 6
Vision 1
Vision 2

Choose a station:

90.3 WCPN
WCLV 104.9
WVIZ/PBS

Choose a station:

90.3 WCPN
WCLV 104.9
WVIZ/PBS
WVIZ/PBS Cooks!

Prosciutto-Wrapped Pacific Halibut with Wild Mushroom, Sweet Pea Risotto and Thyme

Posted Thursday, September 2, 2010

Share on Facebook Share Share on Twitter Tweet

View the recipe demo:

Submitted by

James Markusic and Joe Bennett

Blue Ribbon Meats, Inc. and Bennett Seafoods

Ingredients & Directions

For Prosciutto-Wrapped Pacific Halibut:
4 - 6 ounces fresh Pacific halibut fillets
8 - 1 ounce thin slices prosciutto ham
2 ounces butter, softened
8 sprigs fresh thyme (reserve 4 for garnish)
salt and fresh ground pepper to taste

Rub butter in a light coat over fish fillets and sprinkle with fresh thyme, salt and pepper.  Place 2 pieces prosciutto per fillet on table and fold over fish fillet, repeating for all 4 fillets.  Heat sauté pan over medium-high heat and sear fish for 2 minutes, turning once.  Place in oven at 350° for 6-8 minutes.  Remove from oven and let stand in pan while plates are assembled.

Wild Mushroom Sweet Pea Risotto:
1/2 - 3/4 cup fresh shucked peas (can use frozen peas)
1 cup sliced wild mushrooms
2 tablespoons olive oil
1 large yellow onion, minced, 1 tablespoon reserved for end
1 cup Ariborio rice
1/2 cup good white wine
4 cups chicken broth (can use canned but low-sodium)
1/4 cup heavy cream
1/2 cup chicken stock, low-sodium
1/4 cup grated Parmesan cheese
2 tablespoons butter
salt and pepper to taste

If using fresh peas, blanch in boiling, salted water for 2 minutes.  Shock in cold water and drain.

In a heavy 4-quart saucepan over medium-high heat add olive oil and minced onion and sauté 1 minute; add rice and sauté 2 minutes, stirring often.  Add wine and reduce for 2 minutes, add chicken broth and cook for 12 minutes or until rice is al dente.  Remove and strain through colander (can be done the day before and refrigerated in covered dish).

In a large sauté pan add reserved onion, 1 tablespoon butter and mushrooms and cook for 3 minutes, stirring often.  Add risotto, 1/2 cup chicken broth and heavy cream and bring to a boil.  Then add sweet peas and thyme.  Turn off heat; fold in cheese and butter.  Salt and pepper to taste.

Tags

S is for Seafood

Leave a Comment

About

From its inception, the idea for the WVIZ/PBS Cooks! series was simple… and simply delicious! With Northeast and North Central Ohio being so rich in ethnic diversity, our plan was to gather together traditional and family-favorite recipes from some of the region’s best home cooks and then, through the power of television, share those recipes with you, our family and friends.