Wednesday, November 19, 2014


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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