Moist, flaky halibut is wrapped in Prosciutto di Parma for a restaurant-inspired meal perfect for summer.
Drizzle 4 (6 oz.) fresh halibut fillets with olive oil and season lightly with kosher salt and coarse ground black pepper. Wrap each piece of fish with a slice of prosciutto and bake about 15 minutes in a preheated 400° oven until done.
Cook 1 package Kowalski's Fresh Linguini according to package directions, drain and keep warm. Whisk together a pinch of crushed red pepper flakes and the zest of 1 lemon; whisk in 1/3 cup Kowalski's Extra Virgin Olive Oil; toss with pasta to coat. Sprinkle generously with freshly grated Kowalski's Parmesan Cheese and garnish with lemon wedges.
San Pellegrino Water is an authentic way to wash down this Italian-inspired feast.
SPECIAL SHORTBREAD COOKIES
Lightly sweet Cacao Express shortbread cookies from A Gourmet Thyme are available in the Bakery. They're a wonderfully small, sweet treat with which to end any meal.