Prosciutto Wrapped Halibut with Roasted Red Pepper Sauce

Learn how to cook halibut wrapped in prosciutto with this easy 15-minute halibut recipe. A shower of roasted red pepper sauce before serving adds freshness and color to the lean, nutritious fish.

I’m a wild game and fish chef and full-time recipe developer, and when I want to make a halibut recipe that feels a little fancy without feeling fussy, I'm either making my Grilled Halibut with Cilantro Lime Sauce or this Prosciutto Wrapped Halibut with Roasted Red Pepper Sauce.

This dish came together one evening when I planned a stay-at-home date night for my wife. No reservations. No crowds. Just our own kitchen, a skillet, and some beautiful halibut fillets that - when treated kindly - will always rise to the occasion. As the fish cooked, the prosciutto crackled softly, the butter browned just enough to smell nutty, and the kitchen filled with that unmistakable aroma that tells you dinner is about to be very, very good.

What Is Halibut?

Halibut are a member of the flatfish family, and generally look like a flounder, with a very obvious difference - the size. Halibut are one of the largest species of fish, in fact only tuna, swordfish, and some species of shark grow larger. Whereas flounder are considered large at five pounds, halibut can grow to hundreds of pounds! The current verified halibut world record is a fish taken off the coast of Norway in 2013 weighing in at 515 pounds! 

The fish are not only flat, but swim on their side. One side is dark colored (the top side) and the other side is white (the bottom side), with both eyes on one side of its head.

Why Prosciutto and Halibut Work Well Together

Halibut is a lean, mild fish with a clean flavor and a firm, almost steak-like texture. It's sweeter and more firm than cod. Because it's such a lean fish, it needs protection. Prosciutto provides it. The thin cured pork wraps the fish like a well-tailored jacket, seasoning it gently while shielding it from direct heat.

As the prosciutto cooks, it tightens slightly, holding the halibut together while rendering just enough fat to baste the surface. Meanwhile, the fish stays tender and juicy inside. It’s a partnership built on balance.

Of course, this balance only works if you respect the fish. Overcook halibut, and it turns dry, chalky, and unforgiving. Cook it properly, and it rewards you with large, pearly flakes and a delicate richness that doesn’t need much embellishment.

The One Temperature That Matters

Let’s be clear and direct: 125 degrees F is the sweet spot for halibut.

Pull the fish at this temperature, and it finishes cooking gently from residual heat. Push it beyond that, and the moisture escapes, leaving you with a fish that tastes more like regret than dinner. An instant-read thermometer isn’t optional here - it’s essential. Think of it as cheap insurance for expensive fish.

A Sauce That Knows Its Role

This halibut with roasted red pepper sauce doesn’t drown the fish. Instead, it brightens it. The roasted red peppers add sweetness, the capers bring a salty pop, and the vinegar keeps everything lively. Olive oil ties it together, while smoked paprika adds depth without stealing the spotlight. The sauce tastes like it knows it’s welcome but doesn’t need to dominate the conversation.

You can make it ahead, too, which means less stress and more time to enjoy the moment - something I value deeply when cooking for the people I care about.

Prosciutto Wrapped Halibut with Roasted Red Pepper Sauce Recipe

Ingredients

For the Prosciutto-Wrapped Halibut

• 4 (4–6 ounce) halibut fillets, 1-inch thick
• Kosher salt
• Black pepper
• ½ teaspoon ground thyme
• 4 thin prosciutto slices
• 1½ tablespoons avocado oil or olive oil
• 1 tablespoon butter

For the Roasted Red Pepper Sauce

• ½ cup jarred roasted red peppers, patted dry and diced
• ¼ cup fresh parsley leaves, diced
• 3 tablespoons olive oil
• 1 tablespoon white wine vinegar
• 2 tablespoons capers
• 1 tablespoon minced garlic
• ¼ teaspoon smoked paprika

Instructions

1. First, pat the halibut fillets dry with paper towels. Moisture is the enemy of good browning, so take a moment here. Next, sprinkle both sides of the fish with kosher salt, black pepper, and ground thyme. Set the fillets aside at room temperature while you prepare the sauce.

2. In a medium bowl, combine the diced roasted red peppers, parsley, olive oil, white wine vinegar, capers, garlic, and smoked paprika. Stir gently, then season with salt and pepper to taste. At this point, the sauce already smells bright and inviting. You can refrigerate it for up to three days, but bring it back to room temperature before serving.

3. Lay one slice of prosciutto on a cutting board. Place a halibut fillet near the bottom edge of the prosciutto and brush the fish lightly with olive oil. Then, roll the prosciutto tightly around the center of the fillet, forming a wide band. Repeat with the remaining fillets.

4. Now, heat a large 12-inch skillet over medium heat. Once the pan feels hot, add the oil and butter and swirl to coat the entire surface. When the butter melts and starts to foam, carefully place the halibut fillets in the pan, seam side down.

5. Cook the fish for about 90 seconds per side, turning carefully so all four sides make contact with the pan. In total, the cooking time will be around six minutes. Use an instant-read thermometer and pull the fish as soon as it reaches 125 degrees F.

6. Transfer the prosciutto wrapped halibut to individual plates. Spoon the roasted red pepper sauce generously over the top and serve immediately.

What You'll Notice When Halibut Is Cooked Right

When the halibut is cooked just right, the moment your knife slides in tells you everything. The blade meets almost no resistance, and the flesh yields in wide, pearly flakes that separate easily yet still cling to one another. The interior looks barely opaque and gently glossy, not chalky or dry. That subtle sheen matters. It’s the visual cue that the fish has held onto its natural moisture and finished cooking on its own terms, not the pan’s.

The prosciutto has done its job by this point. It hugs the halibut firmly, seasoned and lightly crisped where it met the skillet, but still supple enough to bend with each bite. Instead of overpowering the fish, it delivers a quiet salinity that melts into the surface, basting the halibut as it cooks and protecting it from harsh heat. You taste the fish first, then the prosciutto, and then how the two have become inseparable.

The sauce arrives as a contrast, not a cover. The roasted red peppers taste sweet and sun-warmed, the capers snap with little bursts of salt, and the vinegar lifts everything just enough to keep the richness in check. Each bite feels complete but never heavy, which is exactly what well-cooked halibut should feel like.

This is the kind of prosciutto-wrapped fish recipe that doesn’t clamor for praise or rely on excess. Instead, it rewards attention when you cook the fish to that perfect 125 degrees F. It encourages you to slow your fork, and enjoy the experience.

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