Grosso Rombo Ripiene

(Stuffed Halibut)


1.5 Lbs. Halibut Fillets - at least 1 inch thick
1 Oz. Prosciutto - sliced thinly
1 Sm. Lemon - juice therefrom
1 Oz. Cheese - Gorgonzola  or a milder cheese if desired - Gruyere
2 Cups Dry white wine
1 Cup Tomato juice
1 Cup Flour - all purpose unbleached
1 Lg. Egg
1 1/2 Cups Bread crumbs
1/2 Cup Olive oil - extra virgin
Q.B.     Salt and pepper


Marinate the halibut in  the lemon juice, white wine and tomato juice for 4 hours. Add water to the marinade as needed to cover the fish.   After this time remove from the marinade and pat dry.  Set on paper towels while preparing the rest of this dish.

Preheat the oven to 425.

Put the flour and the breadcrumbs in separate flat plates. Break the egg into a small bowl and beat with a little water (1 tsp.)  Cut the halibut fillets into 4 to 5 inch pieces.  Cut a horizontal pocket into one side of the fish, being sure not to pierce the end or sides.

Once the pocket is cut, slice a piece of prosciutto (keep it as flat as possible)  into the pocket followed by a piece of the gorgonzola.  Press gently to close the pocket opening. 

Dip each stuffed piece of fish into the flour.  Flour both sides and the edges. Dip each floured piece of fish into the beaten egg, being sure that both sides are wetted by the egg dip.  Lastly, dredge the fish through the breadcrumbs, being sure to cover all parts of the stuffed fillet.  Gently press the breadcrumbs into the flesh with your hands.

Place the coated fish into an oven  proof pan to which 1/2 of the olive oil had been added. Lay the fish on the oil, then sprinkle the remaining oil, salt and pepper over the fish.  Bake for 35-40  minutes .

Serve hot with either a white or  light red wine

FrmBottomBar.gif (1768 bytes)

Last updated on:06/03/99 12:51:07 AM