Ranch recipe of the month: Clayoquot's Prosciutto-Wrapped Halibut

Comments ()Published by Jody on February 28 2012 09:09 in
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Ranch recipes of winter comfort food are making way for lighter, fresher dishes as the days get warmer and spring well and truly sets in - like those served up by Clayoquot Wilderness Resort in British Columbia, Canada. This luxury dude ranch's seafront location offers an abundance of fresh fish, which is regularly serves up in freshly prepared gourmet meals. The Canada dude ranch has even revealed one of its secret recipes - this sumptuous halibut dish perfect for a light lunch or supper. We think it's so good, we've named it Top50 Ranch Recipe of the Month for February 2012. Try it yourself and see why...

Prosciutto-wrapped halibut fillet with spinach and Belgian endive salad, and a red pepper coulis

This fresh fish dish will whisk you away to the Canadian wilderness

Serves 4

4-5 oz halibut fillets
4 thin slices prosciutto
3 bunches spinach, washed
6 leaves Belgian endive, cut into julienne
6 garlic cloves, sliced
3 shallots, thinly sliced
½ litre fish stock
2 red bell peppers, diced
Fresh basil, chopped
Sea salt, fine and coarse, to taste

Cracked black pepper, to taste

1. Preheat oven to 375*F. Season the halibut fillets with cracked black pepper and a pinch of sea salt. Wrap the prosciutto around the halibut. In a hot pan over medium heat, sear one side of the halibut until golden brown. Turn over then transfer to the oven and cook for about 3-4 minutes. Set aside and keep warm.

2. Meanwhile make the red pepper coulis. In a pan over medium heat, sauté shallots and 2 cloves of the garlic until transparent. Add the red pepper and continue to cook. Add the fish stock (or vegetable stock if you prefer), then bring to a simmer and season to taste. Once the red pepper is soft, strain and keep separate from the stock. Puree the red pepper (using some of the stock to thin the coulis), then add fresh basil and keep warm.

3 For the salad, wash the spinach and dry away any excess water. Mix the spinach and Belgian endive in a bowl and divide into 4 portions.

4 To serve, take 4 soup plates and first lay on the spinach greens. Lay the halibut on top of the spinach, then drizzle the red pepper coulis over top. Garnish with basil sprigs.


Find out more about Clayoquot Wilderness Resort at Top50Ranches.com

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