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Low Carb 1-2-3: 225 Simply Great 3-Ingredient Recipes
by Rozanne Gold, Helen Kimmel

Very low carb recipe - 0 grams - carbs that count (total carbs minus fiber)
The salty-gamey contrast of prosciutto provides just the right amount of interest to the sweet gentle flavor of halibut. I suggest that you use Italian rather than domestic prosciutto because it is generally moisfer and holds up better in the oven. You may substitute any firm white fish fillet, such as haddock or cod, that is about 1/2" thick.
Serves 6



    6  halibut fillets (7 ounces each), without skin
    • 8  tablespoons garlic-flavored olive oil
    • 12 thin slices prosciutto (about 6 ounces)


Preheat the oven to 425°F.

Season the fish with freshly ground black pepper. With your fingers, apply a small amount of the oil to the halibut fillets. (You need just enough so the prosciutto will adhere.) Tightly wrap 2 slices of prosciutto around each fillet to cover and form a thick sausage shape.

In a large nonstick skillet over medium-high heat, heat a little of the oil. Add the fish and sear on all sides, 30 to 45 seconds per side.

Transfer the fish to a rimmed baking sheet and drizzle with the remaining oil. Bake for 10 to 12 minutes, or until the fish is just firm. Place the fish under the broiler, about 8" from the heat, and broil for 2 minutes to crisp the prosciutto a bit, if desired.

Transfer the fish to warm plates. If the fillets are thick, cut into thick slices on the bias and place in an overlapping fashion on each plate. Drizzle the fish with any pan juices, sprinkle with coarsely ground black pepper, and serve immediately.

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