Prosciutto-Wrapped Halibut With Sorrel Pesto & Lemon Butter Sauce

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Sorrel Pesto:

1/2 clove garlic

2 tablespoons toasted pine nuts

1/4 cup chopped or grated Parmesan cheese

1/4 cup olive oil

2 cups chopped sorrel leaves

1/2 teaspoon lemon juice

-- Kosher salt and freshly ground pepper to taste


4 6- to 8-ounce halibut fillets, about 1-inch thick

8 wide slices prosciutto

4 tablespoons Sorrel Pesto

1 teaspoon olive oil

2 tablespoons minced shallot

1 clove minced garlic

1/2 teaspoon chopped fresh thyme

3/4 cup white wine

1 teaspoon lemon juice

3/4 cup cold butter, cut into 12 pieces

-- Fresh sorrel leaf, thinly julienned, for garnish, if desired

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