Thyme & Sesame-Crusted Halibut and Summer Squash Salad with Prosciutto Crisps

Wow, delicious and healthy!  And speedy.  The fresh halibut I got from the meat counter was a bit expensive, but the end result was so worth it.  I liked the crunch of the sesame seeds countering the tender flakiness of the fish, especially with a squirt of fresh lemon juice.  This recipe is a keeper.   I also enjoyed the cool shaved summer squash salad.  The fresh mint in the salad definitely hit the spot with the lemon flavor, and who doesn't love crispy prosciutto?  I even liked the Ricotta Salata, which is a sheep's milk cheese similar to feta. 


Thyme and Sesame-Crusted Pacific Halibut  (2013 Cookbook Challenge)
From Eating Well Serves Two
Serves 2
225 calories/serving

Ingredients:
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon minced garlic
freshly ground pepper to taste
8 ounces Pacific halibut, cut into 2 portions
1 tablespoon sesame seeds, toasted
1 teaspoon dried thyme leaves
1/8 teaspoon kosher salt
lemon wedges

Directions:
Mix lemon juice, oil, garlic, and pepper in a shallow glass dish.  Add fish and turn to coat.  Cover and marinate in the fridge for 15 minutes.   Meanwhile, combine the sesame seeds and thyme in a small bowl.

Sprinkle the fish with salt and coat evenly with the sesame seed mixture, covering the top and all sides.  Transfer fish to a baking sheet lined with aluminum foil and roast at 450ºF until cooked through, about 10-14 minutes.  Serve with lemon wedges.


Shaved Summer Squash Salad with Prosciutto Crisps (2013 Cookbook Challenge)
From Cooking Light: The New Way to Cook Light
Serves 4
68 calories/serving

Ingredients:
2 yellow squash
1 zucchini
1/8 teaspoon salt
2 tablespoons thinly sliced fresh mint
1 tablespoon extra-virgin olive oil
1/2 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
3 thin sliced prosciutto (~1oz), chopped
1/4 cup (1oz) crumbled ricotta salata cheese

Directions:
Shave squash and zucchini into thin strips using a vegetable peeler or mandolin.  Discard seeds.  Place veggies in a bowl and toss with salt.  Combine mint, oil, lemon rind, lemon juice, and pepper in a small bowl, stirring with a whisk.  Pour over squash and toss to coat.

Heat a small skillet over medium heat.  Add prosciutto; saute 2 minutes or until crisp, stirring occasionally.  Divide salad evenly among 4 plates.  Top each serving with 1 tablespoon cheese and sprinkle with prosciutto.