6 4-ounce halibut fillets, skin off
12 thin slices pancetta
grapseed oil, a scant amount
Season fish with salt and fresh ground pepper. Starting at one end of a fillet, gently wrap each with two pieces of pancetta, overlapping slightly as you go. Set aside.
Add a swirl of grape seed oil to the hot pan, if needed, and then gently place the wrapped fillets in the pan. Cook on all four wrapped sides, just until the pancetta is crispy and the fish is almost cooked. Remove and set aside, covered – the residual heat will finish the fish.
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