Prosciutto-Wrapped Halibut with Brussels Sprouts and Kale Couscous

• Four 4- to 6-ounce halibut fillets
• Salt and freshly ground black pepper
• 8 slices prosciutto
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Zest of 1 lemon
• Pinch chile flakes
• 2 cups shredded Brussels sprouts
• 1 cup shredded kale
• 1 cup whole wheat couscous
• 1 cup hot chicken stock or water
• 1/4 cup dried currants or chopped dried cranberries

1. Preheat the oven to 375 degrees F.
2. Sprinkle the halibut with salt and pepper.
3. Lay 2 slices of prosciutto on a flat surface, slightly overlapping each other.
4. Place a halibut fillet at the end of the slices and roll up (like a mini burrito).
5. Repeat with the remaining prosciutto and halibut.
6. Heat the oil in a large ovenproof skillet over medium-high heat.
7. Sear the halibut just until the prosciutto gets browned, about 1 minute per side.
8. (If your pan is hot enough, this will happen quickly.
9. This is just for color and crisping the prosciutto; the fish will cook later in the oven!)
10. Transfer the fish to a plate.
11. Quickly stir the garlic, lemon zest and chile flakes into the skillet.
12. Add the Brussels sprouts and kale and saute until tender, 7 to 8 minutes.
13. Season with salt and pepper.
14. Stir in the couscous, hot stock and currants.
15. Place the fish on top of the mixture and transfer to the oven.
16. Bake for 8 minutes.
17. Remove the fish from the skillet, fluff the couscous with a fork and serve.

salt, prosciutto, olive oil, garlic, lemon, chile flakes, brussels, shredded kale, whole wheat couscous, chicken, currants

Taken from www.foodnetwork.com/recipes/katie-lee/prosciutto-wrapped-halibut-with-brussels-sprouts-and-kale-couscous.html (may not work)