{"id":777,"date":"2014-10-16T15:32:03","date_gmt":"2014-10-16T22:32:03","guid":{"rendered":"http:\/\/bargetto.com\/?p=777"},"modified":"2014-10-16T15:32:03","modified_gmt":"2014-10-16T22:32:03","slug":"pan-roasted-prosciutto-wrapped-halibut-with-cherry-sauce","status":"publish","type":"post","link":"http:\/\/bargetto.com\/chaucers\/pan-roasted-prosciutto-wrapped-halibut-with-cherry-sauce\/","title":{"rendered":"Pan Roasted Prosciutto Wrapped Halibut with cherry sauce"},"content":{"rendered":"<p class=\"style12\" style=\"font-weight: bold;color: #000000\"><strong>Pairs with BARGETTO Reserve Merlot<\/strong><\/p>\n<p class=\"style12\" style=\"font-weight: bold;color: #000000\">INGREDIENTS<\/p>\n<p style=\"color: #000000\"><strong>for halibut<\/strong><\/p>\n<ul style=\"color: #000000\">\n<li class=\"style30\">4\u00a0 6-oz filets Halibut, skin removed<\/li>\n<li class=\"style30\">salt &amp; pepper to taste<\/li>\n<li class=\"style30\">4 thin slices prosciutto<\/li>\n<li class=\"style30\">2 cups wondra flour<\/li>\n<li class=\"style30\">3 T. olive oil<\/li>\n<\/ul>\n<p style=\"color: #000000\"><strong>for sauce<\/strong><\/p>\n<ul style=\"color: #000000\">\n<li class=\"style30\">4 cups PORT WINE<\/li>\n<li class=\"style30\">1 tsp. shallot, minced<\/li>\n<li class=\"style30\">1 T. thyme, removed from stem<\/li>\n<li class=\"style30\">1\/2 cup dried cherries<\/li>\n<li class=\"style30\">1 T. honey<\/li>\n<\/ul>\n<p style=\"color: #000000\"><span class=\"style12\" style=\"font-weight: bold\">DIRECTIONS<br \/>\n<\/span><span class=\"style32\">Yield: Serves 4<\/span><\/p>\n<p style=\"color: #000000\"><strong>for halibut<\/strong><\/p>\n<ol style=\"color: #000000\">\n<li class=\"style35\">Heat oven to 400\u00b0<\/li>\n<li class=\"style35\">Wrap 1 slice of prosciutto around each halibut filet and season with salt and pepper. .<\/li>\n<li class=\"style35\">Dredge each halibut filet in Wondra flour and shake off excess.<\/li>\n<li class=\"style35\">In a medium-sized, oven-proof saute pan, heat olive oil over medium-high heat. Place halibut in saut\u00e9 pan (presentation-side down) and saute for 2-3 minutes or until brown. Turn halibut over and cook another 2 minutes<\/li>\n<li class=\"style30\"><span class=\"style35\">Place saut\u00e9 pan in oven for 6 mi<\/span>n.<\/li>\n<\/ol>\n<p style=\"color: #000000\"><strong>for sauce<\/strong><\/p>\n<ol class=\"style35\" style=\"color: #000000\">\n<li>In a 2-qt. pot, combine port wine, shallot and thyme. Bring to a simmer over medium-high heat. Add dried cherries and simmer until sauce coats back of spoon, about 15-20 minutes.<\/li>\n<li>Stir in honey. Reduce heat to low.<\/li>\n<\/ol>\n<p class=\"style35\" style=\"color: #000000\">Serve with mashed potatoes and green beans.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pairs with BARGETTO Reserve Merlot INGREDIENTS for halibut 4\u00a0 6-oz filets Halibut, skin removed salt &amp; pepper to taste 4 thin slices prosciutto 2 cups wondra flour 3 T. olive oil for sauce 4 cups PORT WINE 1 tsp. shallot, minced 1 T. thyme, removed from stem 1\/2 cup dried cherries 1 T. honey DIRECTIONS [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[24,21],"tags":[],"class_list":{"0":"post-777","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-recipes-with-wine","7":"category-wine-pairing-recipes","8":"entry"},"_links":{"self":[{"href":"http:\/\/bargetto.com\/chaucers\/wp-json\/wp\/v2\/posts\/777","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/bargetto.com\/chaucers\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/bargetto.com\/chaucers\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/bargetto.com\/chaucers\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/bargetto.com\/chaucers\/wp-json\/wp\/v2\/comments?post=777"}],"version-history":[{"count":0,"href":"http:\/\/bargetto.com\/chaucers\/wp-json\/wp\/v2\/posts\/777\/revisions"}],"wp:attachment":[{"href":"http:\/\/bargetto.com\/chaucers\/wp-json\/wp\/v2\/media?parent=777"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/bargetto.com\/chaucers\/wp-json\/wp\/v2\/categories?post=777"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/bargetto.com\/chaucers\/wp-json\/wp\/v2\/tags?post=777"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}