What to do when the fish dies and you can't release it.

Halibut Roasted in Prosciutto
From the Fast Fish cookbook, by Hugh Carpenter and Terri Sandison

1/2 cup tapenade
2 Tbsp. extra virgin olive oil
2 Tbsp. chopped fresh basil
2 cloves garlic, minced
2 Tbsp. grated lime zest
1/2 tsp. chile sauce
1/2 tsp salt
8 (4 by 8-inch) paper-thin prosciutto slices
1 1.2 pounds halibut filet, cut into 8 square pieces

Preheat the oven to 450 degrees F. In a bowl, combine the tapenade, olive oil, basil, garlic, lime zest, chile sauce and salt, and mix well. Lay the pieces of prosciutto out on a work surface. Position a piece of fish at one end of each piece of meat. Top the fish with a spoonful of the tapenade mixture. Fold the long end of the prosciutto over the fish and tuck the edges in underneath.

Place the fish packages in a baking dish. Roast for 12 minutes, until the fish flakes when prodded with a fork. Transfer to dinner plates and serve at once.