Pancetta Wrapped Roast Halibut, Halibut Recipe, Seafood Recipe, Fish Recipe

Pancetta Wrapped Roast Halibut

This recipe appeared in the Portland, OR Oregonian newspaper on July 3, 2006. Recipe originally by Matthew Card. Look for a large halibut fillet at least 1-inch thick; anything thinner is liable to overcook before the pancetta crisps. You may have pancetta left over, but some of the pieces may rip while wrapping the fish and you can use the extras. Serve with roasted potatoes and a green salad.

Check out more of Linda's great Halibut Recipes and also How To Select, Buy, and Cook Fish.

Pancetta Wrapped Roast Halibut

Coarse or Kosher salt
Freshly ground black pepper
1 1/2 teaspoons minced fresh thyme leaves
1 1/2 pound halibut filets, 1-inch thick, skinned and cut into 4 equal pieces
1/2 pound thinly sliced pancetta
1 tablespoon chopped fresh parsley
1 lemon quartered

Adjust oven rack to middle position and heat oven to 350 degrees F. Place rimmed, heavy-duty baking sheet or roasting pan on rack to heat.

Season each halibut fillet liberally with salt, pepper, and thyme. Starting 1/2 inch in from the tip of each fillet, wrap with slices of pancetta, overlapping slightly. Wrap to within 1/2 inch of end of fillet.

Remove baking sheet from oven and place fish fillets, at least 2 inches apart, on sheet. Roast until pancetta has crisped and fish is opaque and beginning to flake, 10 to 15 minutes, uncovered, or until a meat thermometer registers an internal temperature of 140 degrees F. (halibut will be slightly opaque in thickest part). Remember the halibut continues to cook after it is removed from the heat source.

Serve immediately, sprinkled with parsley and accompanied by lemon wedge.

Makes 4 servings.

PER SERVING: calories: 362 (52% from fat); protein: 39.8 grams; total fat: 20.8 grams; saturated fat: 6.2 grams; cholesterol: 80 mg; sodium: 404 mg; carbohydrate: 1.37 grams; dietary fiber: 0.1 gram