| Halibut Wrapped in Bacon and Herbs |
| Serves 4 |
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| Ingredients | Directions |
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2 Lb halibut steak 1/2 tsp salt 1/8 tsp pepper |
Cut the fillets out of halibut steak using a thin knife (discard skin and bones). You should end up with 4 fillets. Sprinkle them with salt and pepper. |
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6 strips of bacon 4 thin wood skewers |
Cut strips of bacon in half crosswise (you should have 12 pieces). Wrap each piece of halibut in 3 pieces of bacon overlapping bacon pieces by 1 inch. You should have 2 long sides of fillet covered in bacon, and 2 opened. Put a wood skewer through each piece of halibut (insert it into one thin end and out the other), so that it holds the bacon in place. |
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1 tbsp chopped rosemary 1 tsp chopped thyme |
Mix rosemary and thyme and spread them on a plate. Dredge the 2 sides of halibut pieces that are not covered in bacon with herbs.
Heat a large non-stick skillet over medium high heat. When the pan is hot, place the halibut pieces bacon side down in the pan. Saute for 2 1/2 minutes, flip onto the other bacon side, and saute another 2 1/2 minutes. Flip halibut onto the herb covered side, increase heat to high and saute 1 minute. Flip halibut onto the other herb covered side, and saute 1 more minute. Place halibut on serving plates. Carefully, pull out the skewers. Serve with sauteed mushrooms and creamy polenta. |