Bacon-Wrapped Halibut With Seared Cherry Tomato Sauce and Smashed Peas

ByABC News via logo
April 12, 2006, 2:10 PM

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4 servings

Season the halibut fillets with salt and pepper, going easy on the salt. Arrange two bacon slices side by side, overlapping slightly. Place one end of a halibut fillet on the edge of the bacon slices. Working in a spiral fashion, wrap and roll the bacon around the fish, pulling gently on the bacon to make both ends end up on the same side of the fillet. This will prevent the bacon from unraveling as it cooks. Reserve the fish in the fridge while you get the smashed peas working.

To a medium saucepan over medium heat, add one tablespoon of the EVOO, once around the pan, then one tablespoon of the butter and the onions. Saute the onions for two minutes, then add the frozen peas, and raise the heat a bit. Stir the peas to heat them through and allow the liquid to evaporate. When the peas are heated through, add half of the parsley, the lemon zest, half-and-half or cream, salt, and pepper to the pan and smash it all together using a potato masher or fork. Turn the heat off and cover the peas with a lid or some foil to keep them warm.

Preheat a large nonstick skillet over medium heat with a tablespoon of the EVOO. Add the bacon-wrapped halibut to the hot skillet, bacon-end side down first, and cook them for two minutes or three minutes on each of the four sides. Don't turn the fillets until the bacon is crispy looking on each side.