Fabulous foods don't have to be fattening!  This delicious recipe will satisfy your palate without expanding your waistline.  It uses delicious prosciutto, my favorite aged, cured Italian ham, which when combined with a mild fish such as halibut, adds flavor, moisture and crunch.  Pair the dish with a Viognier for the perfect compliment.

• 4 skinless halibut filets (6 ounces each)
• 8 paper thin slices prosciutto
• 3 tablespoons olive oil
• 2 cups cooked white beans
• 1 cup cherry tomatoes, halved
• 2 tablespoons balsamic vinegar
• 1/2 cup chopped parsley
• 1 lemon, cut into 6 wedges
• Salt and pepper, to taste

Preheat the oven to 350°F.  Wrap each halibut filet with 2 slices prosciutto, leaving 1/2 inch of the fish exposed at each end.

Heat one tablespoon of olive oil in a large, heavy non-stick sauté pan over high heat.  Add the wrapped fish filets and sear on one side until the prosciutto is crispy, about 2 minutes. Turn the filets over and place the pan in the oven to cook through.

In a separate sauté pan add the remaining two tablespoons of olive oil over medium heat.  Add the beans, tomatoes and balsamic vinegar and sauté until beans are heated through and vinegar has reduced, about 3 minutes.  Add the chopped parsley and season with salt and pepper, to taste.



To serve, spoon the bean mixture onto each plate, top with the fish and serve with a wedge of lemon.