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.
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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!
- 10 ounces fresh tomatoes coarsely chopped
- 1 tbsp olive or avocado oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 clove garlic coarsely chopped
- Dash red pepper flakes
- 1/3 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 tbsp butter
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Preheat oven to 400F.
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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.
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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.
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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.
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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.
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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.
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Divide the sauce between 4 plates and place fish portions on top. Serve immediately.
Serves 4.
Food energy: 268kcal
Total fat: 15.87g
Calories from fat: 142
Cholesterol: 101mg
Carbohydrate, by difference: 3.73g
Total dietary fiber: 0.94g
Protein: 25.96g
Laura says
It’s great to see a fish recipe! Our dr recommended that we try to eat fish 2-3 times per week. We usually have salmon, cod, or haddock. I can’t wait to try this!
Agnes says
I make salmon quite often, it is the only one I can get in good quality here.
Dorinda Hathaway says
The recipe sounds delicious. I usually make cod. Thank you for the giveaway. I would love to win.
Robin Rogers-Steele says
I live near several private ponds that i fish in regularly. I have MANY pounds in the freezer of blue gill, bass, and catfish. I would sure love to have this pan to cook them in! you give us the greatest recipes! My family loves each one and now i can’t wait to try this one.
Connie Cerne says
I’ve never had much luck cooking fish. I can’t seem to get that nice crisp outside. Hopefully I can with this recipe and that All-clad pan 🙂
Michele says
I make salmon. I also like mild white fish.
Paula says
Just about any kind of fish is good for us. Thanks for another great recipe to try!
Raquel Edwards says
I love salmon. I can’t wait to try this recipe.
Liza Hawkins says
Salmon’s probably my favorite, but I love all kinds of fish and seafood — so, always up for trying new things at home!
Alli Brown says
Thanks for this idea for fish. I need to find more delicious and low carb recipes for fish to add some variety to my diet, and this one looks so easy.
Deb King says
Tilapia, cod, salmon are all easy. Being an Iowan living on the Mississippi River, catfish is my favorite, but I don’t cook it at home. The pan looks fabulous, as does the recipe!
Amanda says
Salmon–especially when it is nice enough to barbecque!
Pam says
Used to be Tilapia but now I avoid it due to how it’s raised. I discovered I love sea bass and halibut!
Ann from Sumptuous Spoonfuls says
The fish looks delightful … I love everything about it! And that pan is just gorgeous.
Mary says
When I lived on the east coast, halibut was easily my favorite, but now I’m back in Wisconsin so it’s fresh walleye!
Julia Jenner says
I live in the midwest so frozen or canned is the standard. However, Frozen Tilapia are favorite.
Tobbe says
I love perch, but haven’t had it in years 🙁 When I cook fish at home it’s usually cod as that’s pretty much the only fish I can find for a decent price… But I love fish of all kinds, and usually fish is what I order when eating out. Would love to cook more fish at home! So please do keep posting fish recipes 🙂
kelli says
i find tilapia easier, but i also love cooking with salmon.
Brenda Haines says
It’s a tough one! I love Halibut, but I also love striper! I’m going with striper, because it’s caught local and and it’s like a special treat when the season comes around. Only time I go fishing with my friends lol. 🙂
Roz Giancola says
I’m not a fish eater! Your recipe looks lovely though and I think the pan is awesome.
Cheryl says
Looks fabulous! And the pan looks so pretty and shiney!
Stephanie Deal says
Can’t wait to try this recipe – I love prosciutto!!! Also – what a cool pan!!’
Tierney says
I don’t make it often enough, but I love maple and soy poached salmon.
cheryl larimer says
Fresh caught Walleye is my favorite fish to cook at home. We were able to go fishing a couple days ago and had a family party today with beer batter walleye tacos. They were a huge hit.
Rosa DeSensi says
I cook fish at home approximately 3-4 times a week. I love making any kind of fish on the grill. I go to our local fish monger and purchase whatever looks good, however, my favorite is grilled salmon with an orange glaze. Yummy!
Kelly says
We favor flounder and salmon around here, though tilapia also makes it into the rotation sometimes.
Pan says
My favorite fish to cook is salmon with crispy skin.
Megan McM says
Such a nice looking pan
Kristen Kinney says
Salmon!
Joy says
Thank you for all the work you put in to making these delicious recipes.
Alexandra Robertson says
This looks delicious. My favorite fish to cook at home is salmon because it’s my favorite. I have been eating it a lot this pregnancy.
Mindy says
Love All Clad! This fish recipe Will be tested here in Seattle, as I cannot get enough fresh fish! Thanks All Clad for asking Carolyn to create a lovely fish recipe and test your pan in the process.
Alex says
This looks so good! I like cooking oily fish at home like mackerel…that way I can’t dry them out too badly!
Davina M says
looks amazing! adding this to this weeks dinner plans!
Sara says
Thanks for this! I tend to go with salmon most often bc it’s my husband’s favorite. Personally, I’m still in the *trying* to like fish phase. I think it’s so good for you – and occasionally it even tastes good!
Cindy W says
I like lots of different kinds of fish – bass and crappie and catfish come out of our pond (along with bluegill, but they’re usually pretty small). I think this recipe sounds great, and since I’m going to the store tomorrow anyway, I’ll try to remember to pick up some proscuitto. Thanks for the great recipe! (I also have some tomatoes from the garden that need used up, so another problem solved! I never know what to do with them besides freeze them, and I already did that enough 🙂
Elle says
I love to cook (and EAT!) Salmon.
Marianne Pitchford says
Living in Cordova, Alaska, a prime area for salmon and halibut, I love cooking both! Excited to try out this recipe!!
Rust says
Salmon is my favorite, and also fresh caught bass from the Gulf.
Koshie Graham Wyatt says
Salmon. I also love flounder.
Annette says
Halibut is my favorite fish to cook at home.
heather s says
I like to make Tilapia at home
Jen Myers says
We love to cook crappie from local lakes/ ponds. Even the kids love it!
Becca says
Salmon!
Dee says
I love to cook salmon and cod at home. Thank you for the chance! 🙂
Susan Christy says
I like to grill fish.
Kylie says
Did not know there was such a thing as a fish pan but I love fish and can’t wait to try this! It sounds amazing!
Carolsue says
I like to cook halibut. It’s my favorite fish.
P.S. Is this contest good in the U.S.?
Denise de Castro says
I need this new pan to add to my All Clad collection. I’d love to try this recipe. It’s a nice twist on the chicken version.
Tammera Widell says
We love to make and eat Salmon
Dorothy at Shockingly Delicious says
I most often end up cooking salmon, but I would love to try your recipe!
Heather says
If halibut were cheaper, that’d be our favorite. The usual suspects are fillets of salmon, tilapia, or mahi, or whole snapper.
Amanda says
I cook salmon and Ono frequently. Trying to get those heart healthy fats into the BF.
Tina W says
I love cooking salmon.
Tamzin Smith says
Very timely recipe! I’m trying to get fish on the dinner menu at least once a week, and we’ve got a bunch of cod fillets in the freezer ready to be made into something yummy. This recipe sounds like just the ticket!
Mary Stamey says
We are in Louisiana…so Redfish is a favorite
Tamzin Smith says
We usually have grilled salmon when we have fish, but my husband loves cod. We made this recipe for dinner tonight, and it was a hit! Great way to use up some end-of-summer, not-so-beautiful tomatoes from our CSA.
Cheryl F. says
what type of pan do you recommend if I cant afford the all clad?
Carolyn says
What is your budget? Is a fish pan what you want or do you want something a little more versatile?