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Prosciutto-raisin halibut

A fancy dinner featuring crispy prosciutto, plump raisins, and of course, white wine. 



  • 2 tablespoons (30 ml) olive oil, divided
  • 3 ounces (85g) thinly sliced prosciutto, julienned
  • 2 shallots, peeled and sliced
  • 1 tablespoon (15 ml) thyme leaves, chopped
  • 1/2 cup (120ml) raisins
  • 1 cup (240 ml) Pinot Grigio
  • 1/2 cup (120 ml) pine nuts, toasted
  • 1/2 cup (120 ml) butter, cold, cubed
  • Salt and pepper
  • 2 tablespoons (30 ml) curly parsley, chopped
  • Vegetable oil, for searing
  • 4x 4-5-ounce (113-142 g) halibut portions, skin removed


  1. In a non-stick skillet, heat two tablespoons (30 ml) of olive oil over medium heat.
  2. Add prosciutto and cook until the fat has rendered, and the meat is just starting to crisp three to four minutes.
  3. Add shallots and thyme and cook for two minutes, stirring occasionally.
  4. Add raisins, stir, then add wine.
  5. Bring mixture to a simmer and cook until almost completely reduced four to five minutes.
  6. Add toasted pine nuts. Remove mixture from heat and swirl in butter one cube at a time, reserving one to two cubes to baste the fish.
  7. Season with pepper and mix in parsley. Keep warm for plating.
  8. Preheat the oven to 375 F (190 C)
  9. Heat a drizzle of vegetable oil in an oven-safe skillet over medium-high.
  10. Add the halibut to the skillet and sear until nicely browned, three to four minutes per side.
  11. Add the remaining butter to the pan and baste the fish for one minute.
  12. Transfer the pan of fish to the oven and cook for four to five minutes, or until almost cooked through.
  13. Transfer the fish to a plate and allow it to rest for one minute.
  14. Spoon the prosciutto-raisin mixture into wide, shallow bowls or plates.
  15. Place a portion of halibut over top.
  16. Serve immediately. Enjoy! 

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