Prosciutto Halibut with Shaved Melon Salad

Recipe

Salad
Prosciutto Halibut with Shaved Melon Salad

Primary Media

Prosciutto-wrapped halibut served on a white plate with shaved melon salad

User Rating

5 out of 5 stars
Rate it:
2 ratings

Recipe Data

4
Servings
20min
Prep
30min
Total

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    Description

    You can use any vinaigrette to dress this melon salad, but if you're looking for something to really make the flavors shine, try the recipe for Smashed Raspberry Vinaigrette below.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    1quarter cantaloupe, seeded and cut into 1-inch slices
    1quarter honeydew melon, seeded and cut into 1-inch slices
    2 c.arugula or spring mix salad, optional
    ½small red onion, thinly sliced
    c.fresh basil, chopped
    4(6 oz each) halibut fillets, deboned and skin removed
    Hy-Vee kosher salt and Hy-Vee black pepper, to taste
    12 paper-thin slices prosciutto (about 2 oz)
    1 tbsp.Hy-Vee Select olive oil
    ½ c.fresh raspberries

    Directions

    1. In a large skillet, heat oil over medium heat. Add fillet strips and cook for 10 minutes or until cooked through and evenly browned, turning occasionally.
    2. Toss salad with vinaigrette; top with fresh raspberries. Serve salad with fish.
    3. Use a vegetable peeler to cut cantaloupe and honeydew slices into thin shavings; discard rinds.
    4. In a large bowl, toss together melon shavings, arugula (if desired), red onion and basil; set aside.
    5. Cut halibut fillets in thirds lengthwise; season to taste with salt and pepper. Wrap a prosciutto slice around each portion.
    6. To prepare Smashed Raspberry Vinaigrette: In a small bowl, combine 1/2 cup fresh raspberries, 2 tablespoons red wine vinaigrette, 1 tablespoon finely chopped shallot, 1 tablespoon Hy-Vee Dijon mustard and 1 tablespoon Hy-Vee honey. Slowly drizzle in 1/3 cup plus 1 tablespoon Hy-Vee Select olive oil, whisking vigorously, until vinaigrette is combined and raspberries are broken apart.

    Nutrition facts

    Servings

    480 Calories per serving

    Amounts Per Serving

    • Total Fat: 28g
    • Cholesterol: 90mg
    • Sodium: 570mg
    • Total Carbohydrates: 19g
    • Protein: 37g

    Daily Values

    0%
    Vitamin A 35%
    0%
    Vitamin C 60%
    0%
    Iron 8%
    0%
    Calcium 6%

    Recipe Source:

    Hy-Vee Seasons Back to School 2016.