Serves 4
1 ½ pound Halibut (skin removed)
¼ cup extra virgin olive oil
To taste kosher salt
To taste freshly ground black pepper
¼ cup kosher salt
1 pound Brussels sprouts, trimmed, cut in half
2 tablespoons extra virgin olive oil
¼ pound thick sliced pancetta
1 tablespoon shallots, minced
1 ½ teaspoons chopped fresh thyme
1 ½ teaspoons chopped fresh sage
To taste kosher salt
To taste freshly ground black pepper
1 teaspoon lemon infused oil
1 tablespoon freshly chopped chives
- Preheat grill
- Fill a large pot with water and bring to a boil. Add salt. Bring back to the boil and add sprouts. Cook until tender and bright green (about 4 minutes)
- Place sprouts in bowl of ice and water to shock then drain on paper towel.
- Cut fish in to two fillets. Then cut again to get four equal portions. Season fish with salt, pepper and oil. Place filets on grill, cook for 5 minutes then flip over gently and cook for another 4 minutes more. Remove and keep warm
- In a large sauté pan add oil over medium heat. Sauté pancetta until golden brown and crisp. Remove pancetta and all but 1 tablespoon of drippings.
- Add Sprouts to pan and sauté to lightly caramelize. Return pancetta to pan.
Add shallots, thyme, sage, salt and pepper. - To Plate: on a warm plate, place a portion of Brussels sprout mixture with the fish on top. Drizzle lemon infused oil around the plate. Garnish with chives. ENJOY!!