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Halibut Saltimbocca alla Romana (Roman Style Halibut Steak)

Serves 4 Servings
Serves 4 Servings


  • 4 halibut filets, 6 ounces each, boned, and skinned
  • 4 whole sage leaves
  • 4 thin slices speck (smoked ham from trentino, italy)
  • 4 tablespoon unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 3/4 cup dry white wine
  • 4 cup lemon wedges for garnish
  • Preparation

    Baking Directions:


    Place 1 sage leaf and 1 slice of Speck on each halibut filet, and fold over to form a tight package.

    Make sure that Speck slice is long enough to wrap around and completely enclose filet so Speck will not become unraveled.

    2. In a 12-inch sauté pan, heat 2 tablespoons butter and extra virgin olive oil over high heat until there is a glaze.

    Season filets with salt and pepper, dredge in flour, and shake off any excess flour.

    Add to hot pan and cook 4 minutes per side, making sure filets are golden brown on both sides.

    Remove from pan and set aside.

    3. Pour wine into the same pan and bring to a boil.

    Scrape pan with wooden spoon to dislodge the brown bits on the bottom of the pan.

    Whisk in remaining 2 tablespoons butter and season sauce with salt and pepper.

    4. Return filets to pan, lightly coat with sauce, and then transfer to dinner plates.

    Pour remaining sauce over filets, garnish with fresh lemon wedges, and serve.

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