Halibut fillets are pan-seared, then baked until done. The fillets are served with a delicious sauce made with butter, shallots, ham, raisins, capers, pine nuts, herbs and Calvados.
Had to substitute the halibut with monkfish and omitted the salt, but I feel the calvados sauce is so tasty it will do well with any white fish. I also soaked the raisins in the calvados for a few hours and added them together. Thanks for sharing!! - 28 May 2014
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! - 24 Feb 2012 (Review from Allrecipes US | Canada)
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. - 12 Jul 2010 (Review from Allrecipes US | Canada)