Best Bacon Wrapped Halibut With Red Pepper Sauce Recipes

BACON-WRAPPED HALIBUT

Steps:

• Cook bacon in a large skillet over medium-high heat until just beginning to brown, but still soft. Set aside until cooled enough to handle.
• Preheat your oven's broiler. Season the halibut with pepper. Wrap one piece of bacon around each cube of fish, and secure with a toothpick. Place on a baking sheet.
• Broil for about 5 minutes, turning once, until fish is cooked through and bacon is crisp. Transfer to a platter, and serve warm.

BACON-WRAPPED HALIBUT, SHREDDED BRUSSELS SPROUTS & SOUR CREAM & CHIVE MASHED POTATOES

Steps:

• Halve the potatoes and place in a pot. Cover the potatoes with water, bring to a boil, then salt the water and cook the potatoes until tender, 10 to 12 minutes.
• Preheat the oven to 375°F.
• Halve the Brussels sprouts, place them cut side down on a cutting board, thinly slice lengthwise, and reserve.
• While the potatoes cook, season the fish with Old Bay and wrap the fish with bacon. Heat 1/2 tablespoon of the vegetable oil over medium-high heat in an ovenproof skillet. When the oil is hot, add the fish and cook for 2 minutes on each side to crisp up the bacon, then transfer to the oven for 7 to 8 minutes to cook through.
• While the fish cooks, heat the remaining 2 tablespoons of oil in a large skillet over high heat. Add the sliced Brussels sprouts and toss to coat in the oil. Season with salt and pepper and cook for 2 to 3 minutes, then add the shallots, bell pepper, garlic, and thyme. Toss for a minute or two more, then add about 1/2 cup of the stock and cook it out for 2 to 3 minutes more. Turn off the heat and melt in the butter, then garnish with the tarragon.
• Drain the potatoes and return them to the hot pot. Mash with the sour cream, the chives, the remaining 1/4 cup of stock, and salt and pepper to taste.
• Serve the fish on the Brussels sprouts with mashers and a wedge of lemon alongside.

BACON-WRAPPED HALIBUT WITH SEARED CHERRY TOMATO SAUCE AND SMASHED PEAS

Steps:

• Season the halibut fillets with salt and pepper, going easy on the salt. Arrange 2 bacon slices side by side, overlapping slightly. Place one end of a halibut fillet on the edge of the bacon slices. Working in a spiral fashion, wrap and roll the bacon around the fish, pulling gently on the bacon to make both ends end up on the same side of the fillet. (This will prevent the bacon from unraveling as it cooks.) Reserve the fish in the fridge while you get the smashed peas working.
• To a medium saucepan over medium heat, add 1 tablespoon of the EVOO, once around the pan, then 1 tablespoon of the butter and the onions. Sauté the onions for 2 minutes, then add the frozen peas, and raise the heat a bit. Stir the peas to heat them through and allow the liquid to evaporate. When the peas are heated through, add half of the parsley, the lemon zest, half-and-half or cream, salt, and pepper to the pan and smash it all together using a potato masher or fork. Turn the heat off and cover the peas with a lid or some foil to keep them warm.
• Preheat a large nonstick skillet over medium heat with 1 tablespoon of the EVOO. Add the bacon-wrapped halibut to the hot skillet, bacon-end side down first, and cook them for 2 or 3 minutes on each of the 4 sides. Don't turn the fillets until the bacon is crispy looking on each side.
• While the halibut cooks, start the seared cherry tomato sauce. Preheat a small skillet over high heat with the remaining tablespoon of EVOO; once it is screaming hot add the cherry tomatoes, season them with salt and pepper, and sear them for 1 minute without moving them. Turn the heat down to medium and shake the pan, add the garlic, and continue to cook for 1 minute. Next, add the white wine and cook until it has almost completely evaporated, then add 1/4 cup of chicken stock. Bring the sauce to a bubble and remove it from the heat. Add the basil and the remaining tablespoon of butter and stir them to combine and melt the butter.
• If the smashed peas need to be reheated, put the pot over medium heat, add 1/4 cup of chicken stock, and stir until the peas are steaming.
• To serve, spoon a portion of the smashed peas in the center of a dinner plate, arrange a bacon-wrapped halibut fillet on top of the peas, and top it with some of the seared cherry tomato sauce and the remaining parsley.

BACON WRAPPED HALIBUT WITH RED PEPPER SAUCE

Steps:

• Preheat oven to 400 degrees.
• Toss the peppers in a bowl with 1 tablespoon of olive oil and a little bit of salt. Over a gas burner or on a hot grill roast the peppers until charred all over on all sides. Remove and place in a bowl then cover tightly with plastic wrap. Once cooled, remove the seeds and peel the skin off of the peppers.
• In a sauce pot over medium high heat add the roasted peppers, heavy cream, and rosemary. Simmer until reduced by about one third. Remove from heat season with salt and pepper and take out the rosemary. Once cooled slightly puree in a blender or food processor until very smooth. Return to the pot, cover, and keep warm.
• Cut the halibut into 6 long rectangular pieces about 2" wide and 2" thick. Season with salt and pepper. Lay the bacon on a work surface so that the edges of each slice overlap just a little, using enough slices to extend the length of the halibut pieces. Place the fish on one side of the loose ends of the bacon and carefully roll to wrap tightly with the bacon. Trim off the bacon when necessary so as not to use more than what is needed to create one wrap around the fish that overlaps by about 1" on the underside.
• Heat a skillet over medium high heat and add 1 tablespoon of olive oil. When hot but not smoking, place the wrapped fish pieces in and cook until golden on all sides, about 2 minutes per side. Remove and place onto a baking pan with a rack inside.
• Cook in the oven until firm and the center is fully cooked,about 5 minutes, test by cutting into one piece. Remove and let rest for a few minutes.
• Carefully arrange the fish neatly on a platter, drizzle with the sauce and serve.