Alaska Halibut with Pancetta Salad
- Preparation Time: 20 minutes
- Cook time: 15 minutes
- Yield: 4 servings
Ingredients:
- 2 Bell Peppers, halved and seeded
- 3/4 cup Pancetta, cubed or thick-sliced bacon, cut in 1-inch pieces (about 4 oz)
- 2 Tbsp Olive Oil
- 4 Alaska Halibut Fillets (4 to 6 oz each), thawed
- 5 to 6 oz Baby Spinach
- 1/2 cup Red Onion, thinly sliced
- 1 cup Arugula or Watercress
Dressing:
- 1/3 cup extra virgin Olive Oil
- 3 Tbsp fresh Lemon Juice
- 1 tsp grated Lemon Zest
- 1 to 2 tsp Dijon Mustard
- 2 tsp chopped fresh Thyme
- Salt and Pepper, to taste
Directions:
Preheat broiler/oven to high. Arrange peppers on a rack, cut side down. Broil about 4 to 6 inches from the heat source until the skins begin to blacken and char. Place peppers in a large zip-top or paper bag; set aside./p>
Whisk dressing ingredients together to combine. Season with salt and pepper to taste; set aside./p>
Sauté the pancetta or bacon in a heavy nonstick skillet until brown and crispy. Drain pancetta on paper towel and wipe out pan./p>
Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Heat skillet over medium-high heat. Brush both sides of halibut with oil. Place halibut in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking./p>
Turn halibut over and season with salt and pepper. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen halibut or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout./p>
Portion spinach onto four dinner plates. Peel the peppers, then cut them into strips. Sprinkle onto the salads, along with the onion, pancetta, and arugula or watercress./p>
Serve the halibut with the salads, drizzling dressing over all.
Recipe courtesy of Alaska Seafood Marketing Institute (ASMI)