Friday, November 22, 2013


yields six servings

Bacon Wrapped Halibut
6 6 ounce skinless boneless halibut filet (cut in 5” by 2” rectangles)
12 pieces of double smoked bacon
Zest of 2 lemons
2 large bunches of fresh watercress
Toothpicks soaked in water for 30 minutes and drained

2 egg yolks
¼ cup sherry vinegar
1 teaspoon Dijon mustard
1 tablespoon lime juice
¾ cup chopped scallions green parts only
1 tablespoon cilantro leaves
1 cup olive oil

Bacon Wrapped Halibut: Ask your fishmonger to cut your filets as rectangular as possible (preferably 5” by 2”). Place a drip pan under the burners. Preheat the barbeque to medium high heat 375-400°F (190-205°C). To prepare the fish, pat it well with paper towel. Season with pepper and sprinkle with lemon zest. Place 2 slices of bacon on the cutting board, overlapping the edge making a thick band. Wrap the halibut with the bacon and secure with a soaked toothpick. Place fish down on the hot grill over the drip pan. Cook fish for 4-5 minutes per side or until the bacon is golden brown. Remove fish from the grill and serve with lime scallion sauce and watercress.

Dressing: To prepare the dressing, place all ingredients (except oil) in a blender. Turn the blender on and gradually add the oil until you reach a consistency you like. Reserve.

bacon recipe courtesy of: Matt Dunigan, Road Grill, Food Network Canada

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