Basil and Prosciutto-Wrapped Halibut

Basil and Prosciutto-Wrapped Halibut

SeattleFarmersMarketGirl 31

"This is one simple and tasty recipe. I had something similar at a restaurant recently and decided to try to make it at home. I can't believe how easy it was to recreate in my cast iron skillet!"

Ingredients 16 m {{adjustedServings}} servings 240 cals

Serving size has been adjusted!

Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 240 kcal
  • 12%
  • Fat:
  • 14 g
  • 22%
  • Carbs:
  • 0.3g
  • < 1%
  • Protein:
  • 26.5 g
  • 53%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 340 mg
  • 14%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Lay 3 basil leaves on each slice of prosciutto. Season the halibut fillets with Adobo seasoning, place them on one side of the prepared slices of prosciutto, and wrap the fish fillets with the prosciutto and basil.
  3. Set an oven-safe skillet over medium-high heat. When the skillet is hot, pour in the olive oil and place the wrapped halibut fillets in the pan.
  4. Cook the fillets until the prosciutto is golden brown, about 4 minutes. Flip the fillets over and move the pan into the preheated oven. Bake until the fish is firm to the touch and cooked through, about 5 minutes.
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Reviews 6

  1. 7 Ratings


Ok, my review is on one change. Instead of fresh basil, I sprinkled on dried basil. This was real simple, but I thought this was just ok, nothing special. A bit salty for me I think due to the combo of the prosciutto and adobo seasoning. If I make this again I would probably lower the amount of the adobo seasoning.


used grouper instead of halibut... it was very good. used chili powder instead of adobe seasoning. fish was a little bland but probably just needed a little more seasoning. will make again though.


This was quick, easy and tasted pretty good. I can't say that it was an amazing dish, though, and I'm not sure if I'd make it again over a different halibut recipe. I didn't measure my adobo seasoning, but I have to assume I used less than called for. I just sprinkled both sides lightly. The fish was well-cooked using the suggested times. My presentation was a little sloppy because I put the skin side up instead of down -- make sure you put the pretty side down on top of the basil leaves before you wrap the prosciutto around the fish.