Possibly the best low carb fish recipe you will ever make and it’s easy too! Prosciutto wrapped halibut in a creamy roasted tomato sauce. Plus a giveaway for a gorgeous All-Clad pan.
The other day, I mentioned that I was interested in cooking and eating more fish at home. So it seems fitting that I am posting two fish recipes in one week. While I really strive to eat more fish, this is not actually indicative of the direction my blog is heading. Never fear, cakes and cookies will not be replaced with salmon and shrimp. However, I was fortunate to have to wonderful review and giveaway opportunities come my way and both required early October postings. So here we are, fish recipe number two. And this one is utterly delectable. I am telling you, if you’re looking to get your family to eat more fish, THIS is the recipe you need to make. I might even go so far as to say that this is the best fish recipe I’ve ever made at home. I cannot rave about it enough.
Another great fish recipe you need to try: Grilled Tilapia
Now enough about the fish, let’s talk about the fish pan. Yup, the fish pan. Did you know such a thing existed? I think I did, vaguely, but never really thought about it too much until All-Clad reached out and asked me to try theirs and give my honest review. First of all, it’s All-Clad, makers of premiere cookware that every decent home cook or aspiring chef covets, so I was pretty certain from the outset that it would be good. In standard All-Clad fashion, the fish pan is heavy duty with a tri-ply construction for fast, even heating. What makes it so suitable for cooking fish? The oval shape is ideal for cooking whole fish or long filets. And the riveted cooking surface is helps keep delicate fish and seafood from sticking – but being stainless steel, you still need to be generous with your oils and fats for easy release. The long handle stays cool during stovetop cooking, and the whole pan is oven and broiler safe as well.
My experience with it in this recipe indicates that all of the billed features hold true. My fish saltimbocca didn’t stick at all, and cooked through easily. In fact, I feel that it cooked faster and more evenly in this pan than it would have done in other pans I own. 4 minutes per side gave me crispy prosciutto and perfectly flaky white fish. I’d say the only problem with the pan is that I didn’t want to use it at all. It was so pretty and shiny when it arrived, I just wanted to look at it and not mess it up. Alas, I can’t give a true review without actually cooking on it!
But don’t fall into the trap of thinking that this is a one-use pan that will just take up space in your cupboards. It’s perfectly suitable for many foods, including steaks, chicken, or eggs. Since it goes easily from stove top to oven, you can use it in a great many recipes. And the stainless steel cleans up beautifully. Oh did I mention that it’s also dishwasher safe?
This All-Clad pan retails at Williams Sonoma for $199. It’s a beautiful pan and worth every penny, but you have a chance to win one right here!
Fish Saltimbocca with Roasted Tomato Cream Sauce
Roasted Tomato Cream Sauce:
- 10 ounces fresh tomatoes coarsely chopped
- 1 tablespoon olive or avocado oil
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 clove garlic coarsely chopped
- Dash red pepper flakes
- ⅓ cup heavy whipping cream
- 1 lb firm white fish I used halibut, about 1 inch thick, cut into 4 equal portions
- Salt and pepper
- 4 large slices prosciutto
- 4 sage leaves
- 1 tablespoon butter
Roasted Tomato Sauce:
- Preheat oven to 400F.
- Place tomatoes in an oven-proof pan or baking dish (you can use the same pan you plan to cook the fish in, such as the lovely All Clad d3 ARMOR Fish Pan). Drizzle with olive oil and sprinkle with salt and pepper. Toss to combine.
- Roast until the tomatoes are caramelized and browned in spots, about 30 minutes. Transfer the tomatoes to a food processor and add the garlic and red pepper flakes. Puree until smooth. Add the cream and puree again until well mixed.
- Pat fish dry with paper towels and season well. Wrap each in a slice of prosciutto and lay a sage leaf across the top. Secure the sage and prosciutto with toothpicks.
- In a good large skillet or fish pan, melt butter over medium heat. When butter is hot and beginning to brown, add the fish, sage-side down and cook 4 minutes, until prosciutto is crisp. Flip fish and cook another 4 to 6 minutes, until cooked through.
- Turn off the heat and transfer fish to a plate. Add the roasted tomato sauce to the still-hot pan to warm through, stirring into the pan juices.
- Divide the sauce between 4 plates and place fish portions on top. Serve immediately.
Total fat: 15.87g
Calories from fat: 142
Carbohydrate, by difference: 3.73g
Total dietary fiber: 0.94g