Grilled Halibut Sauteed Brussel Sprouts and Pancetta

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!!
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