The original recipe for this comes from Tyler Florence, but I like to tweak it a little to make a better match with the wine suggestion.
The base idea of cooking halibut in butter, then deglazing with white wine isn't a new concept, but adding in prosciutto adds a new, simple dimension to the dish. The savory texture of the prosciutto takes my wine pairing in a new direction. Without it, Sauvignon Blanc would be a slam dunk, but in this case I like the cashmere texture of d'Arenberg's Hermit Crab Viognier/Marsanne blend. It's a great reliable white wine for under $15. The palate weight of the wine is nearly identical to the palate weight of the wine so each bite and each sip dance across your taste buds like Fred Astaire and Ginger Rogers. Prosciutto and capers' savory flavors are complimented by tropical fruits and white flowers.
1 lb. Halibut, cut into fillets
Prosciutto, 2 slices cut into strips
1/2 cup white wine
2 TBSP extra virgin olive oil
3 TBSP butter
1 TSP capers
1 TBSP fresh basil, finely chopped
juice from one meyer lemon
Salt and Pepper
1. Preheat oven to 375°
2. Sprinkle all purpose flour in a deep plate or large bowl and season with salt and pepper. Dredge the halibut fillets in flour covering on all sides.
3. In a skillet or oven save pan over medium-high heat, melt half the butter with 1 TBSP of olive oil (try to let the skillet heat up a bit before adding butter so the hot surface gives the fish a nice brown crust). Add fillets along with strips of prosciutto and cook approximately 3 minutes. Flip fillets over and move skillet to oven. Bake fish for 10 minutes.
4. Remove skillet from oven. Move fish to serving plates and remove prosciutto to a paper towel to dry. Over medium heat add white wine along with the remaining half of butter, lemon juice and capers. Simmer liquid until reduced by half. Spoon sauce over fish and serve with prosciutto sprinkled on top.