Recipe - Prosciutto Wrapped Halibut With A Caper And Tomato Butter Sa

4 Halibut fillets; (6ounce)
Salt
Freshly ground black pepper
4 teaspoon Dijon mustard
8 Thin slices prosciutto ham
2 lg Idaho potatoes; peeled and
passed
; through the turning
; mandoline, soaking
; in cool water
1 tablespoon Chopped chives

Preheat the oven to 400 degrees F.

Season the fillets with salt and pepper. Rub 1 teaspoon of the mustard over
each fillet, covering completely. Wrap each fillet with 2 pieces of the
proscuitto ham. Drain the potatoes. Season with salt and pepper. 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. In a large,
ovenproof saute pan, heat the oil. When the oil is hot, carefully lay the
fillets in the hot oil. Panfry for 3 to 4 minutes on the first side, or
until the crust is golden. Flip the fillets over and place the pan in the
oven. Cook for 4 to 6 minutes. Remove from the oven.

To serve, spoon the sauce in the center of each plate. Place the crusted
fillets in the center of the sauce. Garnish with chives. Serve immediately.

Yield: 4