Description
Fresh halibut and savory Mediterranean flavors come together to make a great dish. If you cannot find halibut, substitute sea bass, snapper, or cod.
Ingredients
- ¼ cup canola oil for pan-frying
- 4 (7 ounce) halibut fillets
- Kosher salt and fresh cracked pepper to taste
- ¼ cup all-purpose flour for dredging
- 2 tablespoons unsalted butter
- 2 shallots, minced
- 2 ounces thickly sliced Spanish serrano ham (or prosciutto) cut into 1/4-inch dice
- ¼ cup golden raisins, soaked in hot water to soften
- 2 tablespoons capers, rinsed and patted dry
- ¼ cup pine nuts, lightly toasted
- ⅓ cup Calvados (apple brandy)
- ½ cup chicken stock
- ½ cup cold unsalted butter, cut into pieces
- 1 tablespoon minced fresh parsley
- 2 teaspoons minced fresh thyme
- Kosher salt to taste
Instructions
- Preheat oven to 450 degrees F (230 degrees C).
- Heat canola oil in a large
- ovenproof skillet over high heat until it begins to smoke. Season halibut to taste with salt and pepper. Dredge in flour
- and shake off the excess. Sear the halibut until golden brown on both sides
- about 1 minute per side. Pour excess oil from skillet
- then place into preheated oven
- and bake until flakey
- 7 to 8 minutes.
- When cooked
- remove fish from skillet
- and keep warm. Melt 2 tablespoons butter in the pan
- stir in shallots
- and cook over medium heat until they turn translucent
- about 1 minute. Add the ham
- drained raisins
- capers
- and pine nuts; continue cooking for another minute. Pour in Calvados
- and cook until reduced by half. Add the chicken stock
- increase heat to high
- and boil until 1/4 of the stock has evaporated.
- Remove the skillet from the heat
- and quickly whisk in 1/2 cup butter until dissolved. Whisk in the parsley and thyme; season to taste with salt. To serve
- arrange halibut on a warmed serving platter or individual plates
- pour the sauce overtop. Serve immediately.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 4