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There are secrets to impressing people. Be born good looking. That's one way.

But this is a food blog. You can't actually see me in all my glory as you read this. So I have to impress you with good looking food! This Prosciutto-Wrapped Halibut with Summer Squash is good looking food.

The difference between good looking food and good looking people is as plain as the aquiline nose on my face. Good looking people usually require a lot of work to remain good looking. But good looking food doesn't usually last long enough to have to toil through the burden of middle age. And unlike the beautiful people I know, the beauty regime of most food is really quite simple. It can even be as easy as combining ingredients in new or at least uncommon ways. I figure this trend probably started with bacon. Bacon is a lot like good looking people. You can't help but look twice and lick your lips. So somewhere down the line someone got the idea to wrap unattractive food– like chicken livers and scallops, in bacon.

Whether its people or food– I like to think I am not all that swayed by a pretty face. When it comes to food I love the ugly stuff even more (sometimes) than the obvious beauties. But not everyone is evolved as I am. Take fish. Some people go all squeamish at the thought of fish, especially raw fish. That's because raw fish, like my aquiline nose, doesn't appeal to everyone. But that doesn't mean it can't be beautiful.

To prove this theory I decided to wrap a piece of fish in bacon. Well, prosciutto really. Because if bacon can make a chicken liver pretty... imagine what something as elegant as prosciutto could do for fish. Hmm, I wonder what it could do for my aquiline nose? GREG

Prosciutto-Wrapped Halibut with Summer Squash serves 2 CLICK here for a printable recipe

• 2 T olive oil, divided, plus more for drizzling
• 1 small yellow summer squash, cut into 1/4-inch dice
• 1 small green summer squash, cut into 1/4-inch dice
• 3 (3 x 1-inch) strips jarred, roasted red pepper cut into 1/4-inch dice
• 1 t fresh thyme leaves, divided
• 1 pn each kosher salt and freshly cracked black pepper, as needed
• 10 very thin slices prosciutto
• 1 halibut fillet about 7 x 3.5-inches, cut in half lengthwise
• 2 T crème fraîche
• 1 t finely grated lemon zest

Place the oven rack in the top position and heat the oven to 450 degrees F.

Heat 1 tablespoon olive oil in a medium saute pan set over medium heat. Add the diced squash and cook shaking the pan often until the vegetables soften some, about 4 minutes. Remove from heat and stir in the diced red pepper and 1/2 teaspoon thyme leaves. Season with salt and pepper. Set aside.

Spread the 5 slices of prosciutto side by side and overlapping each other crosswise about half way.  Lay a second row with the remaining slices at the bottom of the first, also overlapping about 1-inch. You should have solid rectangle of prosciutto slices about 6 x 11-inches.

Place one of the fillet pieces crosswise at the bottom of the prosciutto slices. Dollop the crème fraîche just above it directly on the prosciutto, then sprinkle about 3 tablespoons of the squash mixture onto the crème fraîche, followed by the lemon zest. Lay the remaining piece of fish just above the squash and crème fraîche, snuggling them together somewhat. You should have a sandwich of fish and filling laying on its side just at the bottom edge of the rectangle of overlapping prosciutto slices.

Then, working carefully to keep the prosciutto slices interconnected, roll the fish upwards until it is completely wrapped in the prosciutto. Tie the bundle closed in three places with kitchen twine.

Heat 1 tablespoon olive oil in an oven proof or cast iron skillet. Add the prosciutto-wrapped fish and cook until golden brown, about 2-3 minutes per side. Remove from heat. Sprinkle with remaining 1/2 teaspoon thyme leaves, drizzle with olive oil, season with salt and black pepper. Move the skillet to the heated oven and roast until the fish is cooked through, about 7 minutes depending on thickness. Fillets are done when a thin-bladed knife will pass through their thickest point with little resistance

While the fish finishes cooking gently reheat the remaining vegetables, then divide them between 2 plates. When the fish has cooked, use a serrated knife to cut the prosciutto-wrapped halibut on a diagonal into 2 equally sized pieces. Lay them on top of the warm vegetables, drizzle with olive oil and serve immediately.