In a large skillet, heat oil over medium heat. Add fillet strips and cook for 10 minutes or until cooked through and evenly browned, turning occasionally.
Toss salad with vinaigrette; top with fresh raspberries. Serve salad with fish.
Use a vegetable peeler to cut cantaloupe and honeydew slices into thin shavings; discard rinds.
In a large bowl, toss together melon shavings, arugula (if desired), red onion and basil; set aside.
Cut halibut fillets in thirds lengthwise; season to taste with salt and pepper. Wrap a prosciutto slice around each portion.
To prepare Smashed Raspberry Vinaigrette: In a small bowl, combine 1/2 cup fresh raspberries, 2 tablespoons red wine vinaigrette, 1 tablespoon finely chopped shallot, 1 tablespoon Hy-Vee Dijon mustard and 1 tablespoon Hy-Vee honey. Slowly drizzle in 1/3 cup plus 1 tablespoon Hy-Vee Select olive oil, whisking vigorously, until vinaigrette is combined and raspberries are broken apart.