Pan Roasted Halibut with Calvados and Serrano Ham-Butter Sauce
Wow! Roasted halibut is accompanied by a spectacular Mediterranean sauce of golden raisins, pine nuts, serrano ham, and Calvados!
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
823 Calories
Recipe Instructions
Step 1
Preheat oven to 450 degrees F (230 degrees C).
Step 2
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.
Step 3
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.
Step 4
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.
Ingredients
2 tablespoons unsalted butter
1 tablespoon minced fresh parsley
kosher salt to taste
2 teaspoons minced fresh thyme
2 shallots, minced
Kosher salt and fresh cracked pepper to taste
4 (7 ounce) halibut fillets
2 tablespoons capers, rinsed and patted dry
0.5 cup chicken stock
0.25 cup canola oil for pan-frying
0.25 cup all-purpose flour for dredging
0.25 cup golden raisins, soaked in hot water to soften
0.25 cup pine nuts, lightly toasted
0.33333334326744 cup Calvados (apple brandy)
0.5 cup cold unsalted butter, cut into pieces
2 ounces thickly sliced Spanish serrano ham (or prosciutto) cut into 1/4-inch di
