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Wild Alaska Halibut Wrapped in Prosciutto with Pistachio Pesto

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Wild Alaska Halibut Wrapped in Prosciutto with Pistachio Pesto


  • 2 x 100g wild Alaska halibut loins
  • 2 tbsp rose harissa paste
  • 10 slices prosciutto
  • Pistachio Pesto
  • 40g pistachios, finely chopped
  • 25g grated Parmesan
  • 5 tbsp finely chopped basil
  • 1 garlic clove, crushed
  • juice of 1/2 lemon
  • zest of 1 lemon
  • 1/2 tsp cracked black pepper
  • 100ml olive oil
  • salt and black pepper

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  • Cover each halibut loin in harissa paste
  • Overlap 5 slices of prosciutto on a sheet of cling film and position a halibut loin at one end. Take the cling film and roll the halibut to wrap it up in prosciutto. Repeat with the second halibut loin
  • Blend together the ingredients for the pesto and season to taste. Leave refrigerated until needed
  • Brush a heavy based griddle pan or barbecue grill with oil and heat gently. Add the prosciutto-wrapped halibut and cook over a medium-low heat for 8-10 minutes a side, being careful not to char the prosciutto
  • Serve the halibut with plenty of pistachio pesto and a fresh garden salad

Phil's Tips

Keep turning the halibut to prevent the prosciutto from burning. Also, let the pesto rest in the fridge for as long as possible before serving to allow the flavours to develop