Pan Roasted Prosciutto Wrapped Halibut with cherry sauce

Pairs with BARGETTO Reserve Merlot

INGREDIENTS

for halibut

• 4  6-oz filets Halibut, skin removed
• salt & pepper to taste
• 4 thin slices prosciutto
• 2 cups wondra flour
• 3 T. olive oil

for sauce

• 4 cups PORT WINE
• 1 tsp. shallot, minced
• 1 T. thyme, removed from stem
• 1/2 cup dried cherries
• 1 T. honey

DIRECTIONS
Yield: Serves 4

for halibut

1. Heat oven to 400°
2. Wrap 1 slice of prosciutto around each halibut filet and season with salt and pepper. .
3. Dredge each halibut filet in Wondra flour and shake off excess.
4. In a medium-sized, oven-proof saute pan, heat olive oil over medium-high heat. Place halibut in sauté pan (presentation-side down) and saute for 2-3 minutes or until brown. Turn halibut over and cook another 2 minutes
5. Place sauté pan in oven for 6 min.

for sauce

1. In a 2-qt. pot, combine port wine, shallot and thyme. Bring to a simmer over medium-high heat. Add dried cherries and simmer until sauce coats back of spoon, about 15-20 minutes.
2. Stir in honey. Reduce heat to low.

Serve with mashed potatoes and green beans.