Halibut Saltimbocca

Fall weather calls for comfort food, and what better way to indulge than a delicious and creamy halibut saltimbocca with pillowy gnocchi?

A twist on the classic Italian Saltimbocca dish, which usually calls for veal or chicken, this recipe comes together in about 30 minutes and is sure to impress family or friends. This is hands down one of our favourite halibut recipes...

Ingredients

Fish

• 2 (150 gram / 5 oz) Skipper Otto halibut fillets, defrosted, skin off
• 2 slices prosciutto 
• 4 sage leaves
• salt and pepper
• olive oil - to spray fish and grill

Gnocchi/ Sauce

• 1 package store bought gnocchi (or make your own!)
• 1 cup whipping cream
• 1/2 cup butter - plus 1 Tbsp butter
• 1/2 cup dry white wine
• 1 Tbsp olive oil
• 2 slices prosciutto - chopped
• 4 sage leaves - chopped
• 1 (4.5 gram/ 1 tsp) pouch of chicken bouillon
• salt and pepper
• Garnish: pea shoots or parsley chopped

Directions

1. Preheat half of your BBQ for indirect high heat - approximately 400F, leaving one half with no heat.
2. Cook gnocchi on medium high heat for 2 minutes in lightly salted boiling water, then remove from the water and set aside.
3. Lightly season halibut with salt and pepper, then place 2 sage leaves on top of each piece of fish. Next wrap the halibut and sage leaves with a slice of prosciutto and place to the side until you are ready to grill.
4. In a medium saucepan over medium high heat, melt 1/2 cup of butter. Add the chicken bouillon and wine, and reduce the liquid by about half. Once reduced, add the whipping cream, bring to a boil and reduce until thickened to your liking. About 10 minutes.
5. While the sauce is reducing, it's time to grill the halibut and finish off the gnocchi.
6. Heat a skillet to medium high heat and melt the 1 Tbsp butter with 1 Tbsp olive oil. Once melted add the chopped prosciutto, sage leaves and gnocchi. Cook about 10 minutes until the gnocchi is nice and brown and slightly crispy.
7. While gnocchi is cooking, spray your grill and the halibut with olive oil. Place the halibut, sage leaf side down, on the hot side of the grill for about 2 minutes to get a nice char. Then flip the halibut over, now sage leaf side up, and move to the cool side of the grill to finish off, which takes about 7-8 minutes depending on how thick your halibut is. Remove when internal temperature is about 125F, or to your liking.
8. Once gnocchi is done, add it to the cream sauce, reserving a few spoonfuls of sauce on the side

Plating

Place the sauce coated gnocchi in the center of the plate. Top with the grilled halibut and by spoon, drizzle some of the reserved sauce over the fish. To add a little colour, garnish with pea shoots or freshly chopped parsley. Enjoy!

Note: A homemade sweet potato gnocchi and a brown butter sage sauce version would also go well with this dish!

Servings: 2 people

Recipe shared with us by our friend and member Steve W. – see more of his recipe creations on Instagram