Best Bacon Wrapped Halibut With Seared Cherry Tomato Sauce And Smashed Peas Recipes

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

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.

HALIBUT WITH CHERRY TOMATOES, CAPERS AND OLIVES

Steps:

• Preheat oven to 400.
• Mix lemon and mustard blend in oil 'til emulsified (I love my immersion blender!). Stir in tomatoes, olives, capers, salt & pepper.
• Put the fish in a baking dish just large enough to hold them in one layer and pour the tomato mixture over it.
• Cook the fish in middle of oven until just cooked through--depending on the thickness of your fish, it can vary from 10-20 minutes.
• Stir in parsley, and serve fish with the sauce. Freshly ground black pepper is great, but the capers and olives usually have enough salt to carry the dish.
• Excellent on angel hair pasta!

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.