Prosciutto Wrapped Halibut with Brussels Sprouts and Kale Couscous

I rarely get the chance to have fresh Alaskan halibut, but tonight was the night! What a great pairing - prosciutto and halibut, seared in a hot pan and finished off in the oven over a bed of perfectly seasoned veg. The zest of a whole lemon is added to the pan just before the brussels sprouts and kale and it makes all the difference, lending a tart depth of flavor along with the garlic and chile flakes. Enjoy!



(4) 4- to 6-oz. halibut fillets
Salt & Pepper
8 slices prosciutto
2 T. olive oil
2 garlic cloves, minced
Zest of 1 lemon
pinch of chile flakes
3 c. shredded brussels sprouts
2 c. shredded kale
1 c. couscous
1-3/4 c. hot chicken stock
1/3 c. dried currants

Preheat oven to 375-degrees. Sprinkle the halibut with salt and pepper. Lay 2 slices of prosciutto on a flat surface, slightly overlapping. Place a halibut fillet at the end of the slices and roll up. Repeat with remaining fillets.

Heat the oil in a large ovenproof skillet over medium-high heat. Sear the halibut to brown the prosciutto for about 1 minute per side - your pan should be nice and hot. Remove to a plate while you cook the veggies. Quickly stir the garlic, lemon zest and chile flakes into the pan, add the brussels sprouts and kale and saute until tender, about 8 minutes. Season with salt and pepper. Stir in the couscous, hot stock and currants. Place the fish on top of the mixture and transfer to the oven. Bake for 18-20 minutes until couscous is cooked. Remove fish from the skillet, fluff the couscous with a fork and serve.

– Katie Lee, Food Network's "The Kitchen"