Pancetta-wrapped Halibut, Succotash & Roasted Apples

Pancetta-Wrapped Halibut with Succotash & Roasted Apples

serves 6

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.

Prepped Halibut

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.

 

For the Succotash and Apples, please go here!

Succotash & Roasted Apples

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