Prosciutto-Wrapped Halibut with Sage Butter Sauce

I picked up some fresh halibut yesterday, not knowing how I was going to cook it tonight. A glance at this issue of Fine Cooking revealed a yummy-sounding recipe for halibut along with recipes for potatoes and a salad. Jay was here for dinner, and he and Larry liked everything.

The dates were an experiment based on a dish we had earlier in the month at a restaurant. I only used a drop of honey in the cheese mixture, but they were still very sweet. Good, but I think I prefer dates stuffed with goat cheese.

I thought the potatoes were good, especially since they had no butter. I loved the sage with the halibut but wasn't that crazy about the prosciutto wrapped around it. I loved the salad because it was different, and I obsess over finding interesting salads. I especially love Boston lettuce and I liked the texture that the hard-boiled eggs (pushed through a fine sieve) added to the vinaigrette.

Larry requested the crisp, but I didn't have any. Reports came back positive. I thought it was a good dinner overall, especially since I didn't even start making it until 6, and we were at the dinner table by 7:30.

• Lemon Mascarpone-Stuffed Dates (Food & Wine, January 2006)
• Prosciutto-Wrapped Halibut with Sage Butter Sauce (Fine Cooking #75, Holidays Winter 2006, p.90c)
• Smashed Parslied Potatoes (Fine Cooking #75, Holidays Winter 2006, p.90c)
• Boston Lettuce Wedges with Mimosa Vinaigrette (Fine Cooking #75, Holidays Winter 2006, p.90c)
• Blueberry-Cherry Fruit Crisp with Crunch Crisp Topping (Fine Cooking #51, July 2002, p, 52)