Alaskan halibut, lean and mild in flavor, pairs perfectly with the more robust flavor of very thinly sliced prosciutto (an Italian dry-cured ham). By wrapping the halibut in prosciutto, not only do you create an elegant flavor profile, but the prosciutto also keeps the halibut from drying out in the oven. While quite simple, this delightful combination creates a meal that wows in just 10 minutes!<br/><br/>A few notes for the cook: Most deli counters stock prosciutto - ask them to slice it thin. To add a gorgeous splash of color (plus a healthy dose of vitamins A, C and K, plus magnesium, potassium and fiber) serve on a bed of quickly sautéed Swiss chard. No need to discard the stems - if you slice them very thinly, they sauté up beautifully and add extra color and crunch to this veggie side.