Fresh halibut and savory Mediterranean flavors come together to make a great dish. If you cannot find halibut, substitute sea bass, snapper, or cod.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
For the sauce:

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C).

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  • 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.

Nutrition Facts

822.8 calories; protein 48.8g 98% DV; carbohydrates 21.4g 7% DV; fat 56.4g 87% DV; cholesterol 152.8mg 51% DV; sodium 732mg 29% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/05/2012
This is gourmet at home! The only substitute I made was to use panko bread crumbs instead of the flour other than these two changes I followed the recipe. You will want to make sure to use unsalted butter as the serrano ham is MORE than salty enough. Be sure to serve the sauce ASAP b/c it WILL separate if you do not! Read More
(6)

Most helpful critical review

Rating: 3 stars
08/29/2012
Not bad. A little bland Read More
8 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/05/2012
This is gourmet at home! The only substitute I made was to use panko bread crumbs instead of the flour other than these two changes I followed the recipe. You will want to make sure to use unsalted butter as the serrano ham is MORE than salty enough. Be sure to serve the sauce ASAP b/c it WILL separate if you do not! Read More
(6)
Rating: 5 stars
07/13/2010
This is a delicious fish recipe with a lot of flavors. I used apple/white grape juice instead of calvados and didn't use ham. My only complaint was that the sauce was very buttery. So next time I will reduce the butter. Read More
(4)
Rating: 4 stars
02/22/2012
This dish was met with rave reviews. I subbed pumpkin seeds for the pine nuts and apple juice for the apple brandy.(as that is what I had on hand.) Though the flavors seemed a strange comb for me it was delicious. Read More
(4)
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Rating: 5 stars
03/14/2020
Excellent recipe and easy to make. Follow the cooking times and instructions precisely for the perfect finished product. I used almonds instead of pine nuts and currants instead of raisins. Read More
Rating: 5 stars
01/16/2015
Delicious. I didn't use the ham and substituted Grappa for the Calvados and used regular raisins instead of the white ones. I also held back on the butter a bit. Read More
Rating: 3 stars
08/28/2012
Not bad. A little bland Read More
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