CTV Recipes
Search Recipes
Prosciutto-raisin halibut
A fancy dinner featuring crispy prosciutto, plump raisins, and of course, white wine.
YIELDS
4
Ingredients
- 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
Directions
- In a non-stick skillet, heat two tablespoons (30 ml) of olive oil over medium heat.
- Add prosciutto and cook until the fat has rendered, and the meat is just starting to crisp three to four minutes.
- Add shallots and thyme and cook for two minutes, stirring occasionally.
- Add raisins, stir, then add wine.
- Bring mixture to a simmer and cook until almost completely reduced four to five minutes.
- 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.
- Season with pepper and mix in parsley. Keep warm for plating.
- Preheat the oven to 375 F (190 C)
- Heat a drizzle of vegetable oil in an oven-safe skillet over medium-high.
- Add the halibut to the skillet and sear until nicely browned, three to four minutes per side.
- Add the remaining butter to the pan and baste the fish for one minute.
- Transfer the pan of fish to the oven and cook for four to five minutes, or until almost cooked through.
- Transfer the fish to a plate and allow it to rest for one minute.
- Spoon the prosciutto-raisin mixture into wide, shallow bowls or plates.
- Place a portion of halibut over top.
- Serve immediately. Enjoy!
