makes four servings
500 grams halibut (in 4 pieces)
1 teaspoon olive oil
1/4 teaspoon hot-red-chili flakes
1/4 teaspoon salt
500 grams asparagus, trimmed (about 1 bunch)
1 teaspoon olive oil
fresh pepper
4 bacon slices, finely chopped
2 cups rhubarb, chopped
1/3 cup brown sugar
2 tablespoons red-wine vinegar
1 tablespoon butter
Preheat oven to 450F. Spray a large baking sheet
with oil. Pat halibut dry with paper towels. Brush with olive oil and
sprinkle with hot-red-chili flakes and salt. Arrange skin-side down on 1
side of prepared sheet. Toss a bunch trimmed asparagus with olive oil
on other side of baking sheet. Season with fresh pepper. Roast in center
of oven until a knife tip inserted into thickest part of fish and held
for 10 seconds feels warm, about 10 minutes.
Cook bacon slices in a medium frying pan over
medium-high, until crisp, about 5 minutes. Transfer to a paper-towel-lined
plate. Drain and discard fat. Return pan to medium. Add chopped fresh
rhubarb, brown sugar and red-wine vinegar. Cook until rhubarb starts to
break down and sugar dissolves, about 3 minutes. Stir in butter and bacon
and gently boil until sauce is thickened, about 8 minutes. Drizzle sauce
over halibut.
bacon recipe source: Chatelaine (@Chatelaine), One Mount Pleasant Rd, 8th Floor, Toronto, ON M4Y 2Y5 Canada, June 4, 2014
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