Ingredients
- 2 2 bell peppers, halved and seeded
- 3/4 cup 3/4 cup pancetta, cubed OR thick-sliced bacon, cut in 1-inch pieces (about 4 oz.)
- 2 Tablespoons 2 Tablespoons olive oil
- 4 4 Alaska Halibut steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
- 5 5 to 6 oz. baby spinach
- 1/2 cup 1/2 cup red onion, thinly sliced
- 1 cup 1 cup arugula or watercress
- Dressing:
- 1/3 cup 1/3 cup extra virgin olive oil
- 3 Tablespoons 3 Tablespoons fresh lemon juice
- 1 teaspoon 1 teaspoon grated lemon zest
- 1 1 to 2 teaspoons whole grain or Dijon mustard
- 2 teaspoons 2 teaspoons chopped fresh thyme
- Salt and pepper, to taste
Servings:
Units:
Instructions
- Preheat broiler/oven to high. Arrange peppers on a rack, cut side down. Broil about 4 to 6 inches from the heat source until the skins
- begin to blacken and char. Place peppers in a large zip-top or paper bag; set aside.
- Whisk dressing ingredients together to combine. Season with salt and pepper to taste; set aside.
- Saut the pancetta or bacon in a heavy nonstick skillet until brown and crispy. Drain pancette on paper towel and wipe out pan.
- Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Heat skillet over medium-high heat. Brush both
- sides of halibut with oil. Place halibut in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally
- to keep fish from sticking.
- Turn halibut over and season with salt and pepper. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for
- frozen halibut or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
- Portion spinach onto four dinner plates. Peel the peppers, then cut them into strips. Sprinkle onto the salads, along with the onion,
- pancetta, and arugula or watercress.
- Serve the halibut with the salads, drizzling dressing over all.
- Cooks Tip: Choose a variety of peppers for color and flavor, or use roasted peppers in olive oil for ease of preparation.
- Photo by Steve Lee
Share this Recipe
