For sweltering summer days, a chilled seafood macaroni salad with tiny shrimp and either fake or real crab flesh is served.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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.
Nutrition Facts
| Calories | 823 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 153 mg |
| Dietary Fiber | 1 g |
| Protein | 49 g |
| Saturated Fat | 22 g |
| Sodium | 732 mg |
| Sugars | 9 g |
| Fat | 56 g |
| Unsaturated Fat | 0 g |
Reviews
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.
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.
Not bad. A little bland
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!
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.
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.