Proscuitto Wrapped Halibut with Spinach & Sundried Tomato Couscous - The Lighter Side

CookingWithCarolyn's picture

Oct. 15, 2014

This recipe is really easy and can be brought to the table in no time flat. I love when we can put a great meal together in under 30 minutes. This recipe is also great with Salmon. Enjoy!

Ingredients

Halibut 16 Ounce ((4
Prosciutto 8
Extra virgin olive oil 2 Tablespoon
Chopped spinach 2 Cup (32 tbs) ((Fresh))
Sun dried tomatoes in olive oil 3 Tablespoon
Garlic cloves 2 , finely minced
Lemon zest 1 ((zest of 1 lemon))
Lemon juice 1/2 ((uice of half lemon))
Whole wheat couscous 1 Cup (16 tbs)
Low sodium low fat chicken stock 1 Cup (16 tbs)
Kosher salt To Taste
Black pepper To Taste
Grand diamond all purpose seasoning To Taste

Directions

GETTING READY

Preheat oven to 425 degrees

MAKING

Lightly season the halibut with salt, pepper, and Grand Diamond Seasoning. As Prosciutto has a salty flavor so lightly salt the fish.

3.      Shingle 2 slices of prosciutto next to each other. Place the halibut in the middle of the prosciutto and wrap it around the halibut, like a neat package. Set aside.

4.     Simmer, do not boil, the chicken stock in a small saucepan over medium heat while the vegetables are being prepared or heat it in the microwave for 1½ to 2 minutes. 

5.     Preheat a large nonstick skillet over medium-high heat for about 2 to 3 minutes. Add the olive oil to the skillet. Sear the halibut on each side for 1 to 2 minutes. Once done, place the fish on a plate and set aside.

6.     Next, add the spinach, sundried tomatoes, garlic, and lemon zest to the hot skillet and season with salt, pepper, and Grand Diamond Seasoning.

7.     Sauté the vegetables for about 5 minutes or until the spinach is completely wilted. Add the lemon juice. Then add the couscous to the vegetables and sauté everything together for another 30 seconds.

8.    Pour the hot chicken stock into the skillet, make sure the all of the couscous is evenly distributed.

9.     Place the halibut back into the skillet on top of the couscous and cover with aluminum foil. Cook at 425 degrees for 8 to 9 minutes.

SERVING

Once done, use a fork to fluff up the couscous and serve immediately with the cooked fish.  

 

Recipe Summary

Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 480Calories from Fat 238

 % Daily Value*

Total Fat 26 g40%

Saturated Fat 4 g20%

Trans Fat 0 g

Cholesterol

Sodium 568 mg23.67%

Total Carbohydrates 33 g11%

Dietary Fiber 4 g16%

Sugars 2 g

Protein 28 g56%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet