YIELD: 6 Servings
Directions for: Bacon Wrapped Halibut with Lime Scallion Sauce
Ingredients
Bacon Wrapped Halibut6 6 oz skinless boneless halibut filet (cut in 5 by 2 rectangles)
12 pieces of double smoked bacon
Zest of 2 lemons
Pepper
2 large bunches of fresh watercress
Toothpicks soaked in water for 30 minutes and drained
Dressing2 egg yolks
cup sherry vinegar
1 tsp Dijon mustard
1 Tbsp lime juice
cup chopped scallions green parts only
1 Tbsp cilantro leaves
1 cup olive oil
Directions
Bacon Wrapped Halibut1. Ask your fishmonger to cut your filets as rectangular as possible (preferably 5 by 2).
2. Place a drip pan under the burners. Preheat the barbeque to medium high heat 375-400F (190-205C).
3. To prepare the fish, pat it well with paper towel. Season with pepper and sprinkle with lemon zest.
4. Place 2 slices of bacon on the cutting board, overlapping the edge making a thick band.
5. Wrap the halibut with the bacon and secure with a soaked toothpick.
6. Place fish down on the hot grill over the drip pan.
7. Cook fish for 4-5 minutes per side or until the bacon is golden brown.
8. Remove fish from the grill and serve with lime scallion sauce and watercress.
Dressing1. 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.
See more: Main, Fish, North American, Grill, Barbeque, Pork, Lunch, BBQ