Prosciutto wrapped Lingcod w/ Tomato & Caper Butter Sauce

This works great with pretty much all white fish - halibut, flounder, rockfish, lingcod, cod, etc...

The fish on this recipe is the easy part. The sauce takes a bit (30 minutes tops) of work, but really compliments the meal. Use just the fish part, or just the sauce (the sauce is good for MANY things besides fish).

for the fish you need...

salt
pepper
fish
prosciutto (in a pinch bacon or any other dry cured pork will work, like country ham)
mustard (dijon)
fresh thyme

Salt and pepper fish to taste. Give a good coating of mustard - not too thick, just enough to cover the meat. Lay a sprig of the fresh time on the meat and wrap the whole thing in prosciutto (or preferred dry cured pork product) and set aside. Time to work on the sauce...

For the sauce you will need (and, yes, this is one of the only time you'll see me use measurements)

* 1/4 cup minced shallots (its like an onion, so use onion if you can't find a shallot)
* 1 clove of minced garlic
* 1 cup white wine
* Salt
* Cayenne pepper
* 1/4 cup heavy cream (must be heavy cream, half and half or milk will not work)
* 1 1/2 sticks cold butter, cut into pieces
* 1/2 teaspoon hot sauce (that'd be about 6 "chugga's" or so. cayenne based sauces preferably, but habanero sauces work too)
* 1/2 teaspoon Worcestershire sauce
* 2 tablespoons chopped shallots
* 1/4 cup capers (most of a single jar, make sure you drain them, you don't want the juice in the sauce)
* 1/2 cup small diced tomatoes (about 1 roma tomato)

In a saucepan, over medium heat, combine the 1/4c minced shallots and wine. Season with salt and cayenne (don't be afraid of the cayenne!). Bring the mixture to a boil. Reduce the heat to medium low and simmer until the mixture reduces by half (measure with the end of a wooden spoon. mark with a rubber band to keep track). Add the 1/4c cream and continue to cook for 2 minutes. Remove from the heat and whisk in the butter, a couple of pieces at a time. Season with more salt, cayenne, hot sauce and Worcestershire. Strain through a fine-mesh sieve. Place back in the saucepan and add the 2tbs chopped shallots, 1/4c capers and 1/2c tomatoes. Stir well and set aside on low heat, stirring occasionally as you work on the fish...

oh yeah, the fish, you set it aside, remember the fish?

Now its time to break out the cast iron skillet again. Warm it up over medium high heat. At this point I like to use a few tablespoons of bacon grease, but olive oil will work in a pinch. When warm, place fish in pan and cook 3-4 minutes per side until the proscuitto gets crispy.

Serve fish on a bed of chicken flavored rice (rice-a-roni) or orzo (rice-shapped pasta), spoon butter sauce over the top and eat up!

Sounds like your gona lose the fish in that. I like prosciutto as much as the next guy, but that all sounds pretty darn heavy for fish.

Almost sounds like Halibut Putanesca (little whore)

I agree with loading up halibut. I can't taste the fish anyways, has almost no flavor. Load it up!

Lingcod I like just on it's own with a little salt & pepper.