Recipe by Ryan Nomura
"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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canola oil for pan-frying
4 (7 ounce)
Kosher salt and fresh cracked pepper to taste
all-purpose flour for dredging
For the sauce:
thickly sliced Spanish serrano ham (or prosciutto) cut into 1/4-inch dice
golden raisins, soaked in hot water to soften
capers, rinsed and patted dry
pine nuts, lightly toasted
Calvados (apple brandy)
cold unsalted butter, cut into pieces
minced fresh parsley
minced fresh thyme
Kosher salt to taste
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 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.
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.
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
* Percent Daily Values are based on a 2,000 calorie diet.
Pan Roasted Halibut with Calvados and Serrano Ham-Butter Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 777
** Calories from Fat: 507
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