2about 5 ounce each pieces of halibut filet, skin removed if present (or you could use cod, grouper or another white fish, cooking times may vary)
1tablespoonextra virgin olive oil
1ounceI used 2 slices from the package prosciutto, thinly sliced (also called a chiffonade)
1cuphalved cherry tomatoesor other type of tomato diced (if you are making this in winter, use diced canned tomatoes)
A splash of white wineabout ¼ cup
1tablespooncold unsalted butter
Salt and freshly ground pepperto taste
Pat the fish dry with paper towels and season with salt and pepper.
Heat a sauté pan over medium heat, add the oil; when hot add the fish. Cook until just cooked through, turning once (my halibut was about 1 inch thick, I cooked it for about 3 minutes per side). After you turn the fish, while it cooks on the other side; add the prosciutto to the pan. Stir it around a bit, once the fish is ready, remove it to a plate and add the cut tomatoes to the pan. Cook, stirring until the tomatoes start to break down. Add a pinch of salt and a dash of pepper; then stir in the basil along with the cold butter. Stir until the butter has melted, add the fish back into the pan to warm slightly, then plate on a warm plate, spooning the sauce over the fish.