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
Ingredients
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
Fish Saltimbocca:
- 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
Instructions
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.
Fish Saltimbocca:
- 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.
Notes
Total fat: 15.87g
Calories from fat: 142
Cholesterol: 101mg
Carbohydrate, by difference: 3.73g
Total dietary fiber: 0.94g
Protein: 25.96g
Roz Giancola says
I’m not a fish eater! Your recipe looks lovely though and I think the pan is awesome.
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. 🙂
kelli says
i find tilapia easier, but i also love cooking with salmon.
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 🙂
Julia Jenner says
I live in the midwest so frozen or canned is the standard. However, Frozen Tilapia are favorite.
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!
Ann from Sumptuous Spoonfuls says
The fish looks delightful … I love everything about it! And that pan is just gorgeous.
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!
Amanda says
Salmon–especially when it is nice enough to barbecque!
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!
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.
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!
Raquel Edwards says
I love salmon. I can’t wait to try this recipe.
Paula says
Just about any kind of fish is good for us. Thanks for another great recipe to try!
Michele says
I make salmon. I also like mild white fish.
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 🙂
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.
Dorinda Hathaway says
The recipe sounds delicious. I usually make cod. Thank you for the giveaway. I would love to win.
Agnes says
I make salmon quite often, it is the only one I can get in good quality here.
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!