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Prosciutto Wrapped Halibut with a Caper and Tomato Butter Sauce

Emeril Lagasse
Recipe courtesy Emeril Lagasse, 1999

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  • on August 09, 2011

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    Have not tried this recipe yet, it sounds very good and interesting. I am having trouble with the directions in the recipe concerning the potatoes and the application. It reads as follows: Divide the potatoes into 4 equal piles. Wrap each fillet with one pile of the potatoes, tightly. Cover the potatoes with a damp cloth until ready to use. Repeat the process until all of the fillets are crusted.
    The fillets are already wrapped in proscuitto ham. Can anyone explain what the proper process should be...
    Thanks, Grillerdude

    people found this review Helpful.
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