Ease of Preparation: Medium
Yield: 4 servings
Chef Siobhan Detkavich is cooking for… Sagittarius! So… what does a Fire Sign with a ruling planet of Jupiter eat? Well, Sag is ruled by Dionysus, God of Wine, so honour him with this delicately cooked fish… featuring crispy prosciutto, plump raisins and of course, white wine!
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
- ½ cup (120ml) raisins
- 1 cup (240 ml) Pinot Grigio
- ½ cup (120 ml) pine nuts, toasted
- ½ 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
Method:
In a non-stick skillet, heat 2 tablespoons (30 ml) olive oil over medium heat.
Add prosciutto and cook until fat has rendered, and meat is just starting to crisp, 3-4 minutes.
Add shallots and thyme and cook for 2 minutes, stirring occasionally.
Add raisins, stir, then add wine.
Bring mixture to a simmer and cook until almost completely reduced, 4-5 minutes.
Add toasted pine nuts. Remove mixture from heat and swirl in butter one cube at a time, reserving 1-2 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, 3-4 minutes per side.
Add the remaining butter to the pan and baste the fish for 1 minute.
Transfer pan of fish to the oven and cook for 4-5 minutes, or until almost cooked through.
Transfer the fish to a plate and allow to rest for 1 minute.
Spoon the prosciutto-raisin mixture into wide, shallow bowls or plates.
Place a portion of halibut over top.
Serve immediately.
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