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Pan Roasted Halibut with Calvados and Serrano Ham-Butter Sauce
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Roasted halibut with Mediterranean sauce: golden raisins, pine nuts, serrano ham, and Calvados. Delicious!
Ingredients:
  • 0.25 cup canola oil for pan-frying
  • 4 (7 ounce) halibut fillets
  • Kosher salt and fresh cracked pepper to taste
  • 0.25 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
  • 0.25 cup golden raisins, soaked in hot water to soften
  • 2 tablespoons capers, rinsed and patted dry
  • 0.25 cup pine nuts, lightly toasted
  • 0.33333334326744 cup Calvados (apple brandy)
  • 0.5 cup chicken stock
  • 0.5 cup cold unsalted butter, cut into pieces
  • 1 tablespoon minced fresh parsley
  • 2 teaspoons minced fresh thyme
  • Kosher salt to taste
Instructions:
  • Preheat your oven to a toasty 450 degrees F (230 degrees C).
  • 1. Heat canola oil in a large, ovenproof skillet over high heat until it starts smoking. Season halibut with salt and pepper. Coat with flour, shaking off any extra. Sear the halibut until golden brown on each side for about 1 minute. Drain excess oil from skillet, then transfer to preheated oven and bake until flaky, for 7 to 8 minutes.
  • Once the fish is cooked, transfer it from the skillet and keep it warm. In the same pan, melt 2 tablespoons of butter. Stir in shallots and cook over medium heat until translucent, about 1 minute. Add ham, drained raisins, capers, and pine nuts. Cook for another minute. Pour in Calvados and reduce by half. Stir in chicken stock, increase heat to high, and boil until 1/4 of the stock has evaporated.
  • Take the skillet off the heat and swiftly whisk in 1/2 cup of butter until melted. Whisk in the parsley and thyme, then season to taste with salt. Present the halibut on a warmed platter or plates, and drizzle the sauce on top. Serve promptly.

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