- 2 1/2 pounds fresh halibut; bones and skin removed
- 1/2 Cup matchstick-size pieces serrano ham
- 3 Tablespoons olive oil
- Salt and white pepper
- 1 1/2 cups dry white wine
- 3/4 Cup fresh orange juice
- 1 Tablespoon fresh lemon juice
- 1 Cup slivered almonds, toasted and chopped
- 1/2 Cup California golden raisins, plumped
- 1/2 Cup pine nuts, toasted
- 2 Tablespoons finely chopped Italian parsley
- 2 Tablespoons finely chopped fresh mint
- 1 Teaspoon finely chopped fresh rosemary
Divide halibut into 6 equal portions; salt and pepper to taste. Heat olive oil over high heat in a nonstick pan until it begins to shimmer. Add halibut, presentation sides down, being careful not to crowd pan. Cook until golden, about 4 to 6 minutes. Do not turn fish, but remove to warm plate. Drain all but 1 tablespoon oil from pan and return to low heat. Add ham and sauté, stirring until crisp and browned. Add white wine, orange juice and lemon juice; bring to vigorous boil. Reduce heat and simmer until liquid is reduced by half. Return fish to pan, browned side up; reduce heat to barely simmering. Cover tightly and cook until fish is cooked through but not flaking, about 5 minutes (145°F). Using slotted spoon or spatula, remove fish to 6 warm serving plates or a warm platter.
Increase heat; add almonds, raisins and pine nuts to pan and reduce liquid to thin syrupy consistency. Remove from heat and whisk in chopped parsley, mint and rosemary. Adjust seasonings to taste with salt and white pepper; quickly spoon sauce over each of the fillets. Serve immediately.