salt and freshly ground black pepper, to taste
8 slices Parma Ham (prosciutto)
2 tbsp. olive oil
6 tbsp. Marsala
¾ cup hot vegetable stock
1 tsp. balsamic vinegar
DIRECTIONS
Place 2 sage leaves on top of each halibut fillet. Season with salt and pepper; wrap 2 slices of prosciutto around each fillet. Heat oil in a large skillet over medium-high heat; add fish. Cook 2-3 min., turning once. Add Marsala and stock to the pan; reduce heat and simmer, loosely covered, until fish is cooked through and flakes easily with a fork. Move fish to a warm serving platter. Whisk vinegar into pan; season sauce to taste and drizzle over fish.
Recipe courtesy of Consorzio del Prosciutto di Parma. Selection and availability of ingredients vary my market.
