For the Agrodolce Sauce: Heat 1/4 cup oil in a 12- to 13-inch heavy skillet over medium high heat until hot, but not smoking. Sauté pearl onions, stirring occasionally, until browned and just tender (about 8 minutes). Remove from heat. Add Pink Cranberry Juice and vinegar, then briskly simmer, stirring occasionally, until pearl onions are very tender and liquid is thick and syrupy (30 to 45 minutes). If liquid is reduced before shallots are tender, add another 1/2 cup Pink Cranberry Juice and continue to simmer. Add salt and pepper to taste. Pat fish dry and sprinkle with salt and pepper. Heat 2 tablespoons olive oil in a 12-inch nonstick skillet over moderately high heat until hot, but not smoking. Sauté Halibut fillets, turning over once, until deep golden (about 4 to 6 minutes total). Cook, partially covered, over moderate heat until fish is just cooked through (2 to 3 minutes). Add the Agrodolce sauce and butter and continue to cook until the butter has melted. Use a large spoon to baste the Halibut several times with the sauce. Remove from heat and place the halibut on plate top with the sauce and pearl onions. Garnish with basil. Serve with your favorite sides. Recipe crafted by: Chef Carlo Cavallo