Prosciutto-Wrapped Halibut with Swiss Chard

Ingredients

• 2 portions Vital Choice Wild Alaskan Halibut (6 ounces each), thawed
• 1 to 2 tablespoons Vital Choice olive oil
• 4 thin slices best-quality prosciutto
• 1 bunch Swiss chard
• 1 large shallot
• 2 cloves garlic
• 2 teaspoons sherry vinegar or red wine vinegar
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400ºF and position a rack in the center the oven. Line a baking sheet with parchment paper.
2. Season thawed halibut portions with salt and pepper to taste, then wrap each portion with two thin slices of prosciutto, tucking the ends underneath the fish. Drizzle each with a bit of olive oil.
3. While the oven preheats, prepare the Swiss chard. Rinse the chard leaves and cut the leaves away from the stems. Slice the stems very thinly, then cut the leaves into 3-inch strips.
4. Cut the shallot bulb into thin rings and mince the garlic cloves.
5. Heat a tablespoon of olive oil in a large skillet over medium-high heat.
6. Roast the halibut for 6 to 7 minutes, until the prosciutto is crisp and the halibut is just cooked through.
7. As the halibut roasts, sauté the Swiss chard stems, shallot and garlic for 3 minutes. Add the rinsed strips of Swiss chard leaves (they should have a bit of water still clinging to them) and cook an additional 2 minutes until the Swiss chard is just wilted. Season with salt and pepper, then finish with sherry vinegar.
8. Serve each halibut portion atop a serving of Swiss chard and serve immediately.