Proscuitto-Wrapped Hebracious Halibut

 I like fresh fish.  The problem is, they are often fishy, and they smell the house.  This recipe handles the smell by using prosciutto, that thinly sliced Italian ham that isn’t so smoky to overcome the delicate fish flavor.

• 4 5-6 oz. white fish fillets (halibut, sea bass etc.)
• ½ lb. thinly sliced prosciutto (8 slices)
• 1 tsp. butter
• 1 tsp. canola oil
• ¼ cup fresh oregano leaves
• ½ cup fresh thyme sprigs
• ¼ cup fresh parsley
• Salt and pepper

Season and fish and wrap carefully with the prosciutto.  Heat up the oil and butter in a large skillet until shimmering.  Sautee the fish 3 minutes or so until the prosciutto turns lightly brown.  Turn it over and add herbs.  Cook another 5 minutes, pouring the pan liquids and herbs over the fish periodically.  Serve immediately.