The Cheese Shop'S Prosciutto-Wrapped Halibut

• 4 eight-ounce halibut fillets (or cod, bass, barramundi or other mild, white fish, preferably from Classic Seafood stand, D-1 and E-1)
• 8 ounces Fontal cheese, sliced (preferably from The Cheese Shop, stand H-8, H-9)
• 2 sprigs fresh thyme, leaves pulled from stem
• 8 slices prosciutto (preferably from Mediterranean Imports, northwest corner of the market)
• 1 bunch asparagus, cleaned
• Zest of 1 lemon
• 1 tablespoon cooking oil

1. Wrap fish: Arrange Fontal slices on top of fish pieces. Sprinkle with thyme. Wrap each fillet with 2 slices of prosciutto. Use toothpicks to keep meat in place, if necessary. Remove before serving.
2. Cooking: Lightly oil a grill pan (or skillet) and place over medium heat until hot. Cook fish, turning to cook each side, about 3-4 minutes total. Fish should be firm.
3. Serving: Serve with grilled or steamed asparagus topped with lemon zest.
4. Source: Adapted from Lisa Seppi, The Cheese Shop, West Side Market, Cleveland.

eight, cheese, thyme, mediterranean imports, lemon, cooking oil

Taken from www.epicurious.com/recipes/member/views/the-cheese-shops-prosciutto-wrapped-halibut-51474401 (may not work)