Alaska Halibut with Pancetta Salad
- 2 bell peppers, halved and seeded
- ¾ cup pancetta, cubed or thick-sliced bacon, cut in 1-inch pieces
- 2 Tbsp. California Olive Ranch extra virgin olive oil
- 4 Alaska halibut steaks or fillets (4 to 6 oz each)
- 5 to 6 oz. baby spinach
- ½ red onion, thinly sliced
- 1 cup arugula or watercress
- 1/3 cup California Olive Ranch extra virgin olive oil
- 3 Tbsp. fresh lemon juice
- 1 tsp. grated lemon zest
- 1 to 2 tsp. whole grain or Dijon mustard
- 2 tsp. chopped fresh thyme
- Salt and pepper, to taste
- Preheat broiler/oven to high. Arrange peppers on a rack, cut side down. Broil about 4 to 6 inches from the heat source until the skins begin to blacken and char. Place peppers in a large zip-top or paper bag; set aside.
- Whisk dressing ingredients together to combine. Season with salt and pepper to taste; set aside.
- Sauté the pancetta or bacon in a heavy non-stick skillet until brown and crispy. Drain on paper towel. Drain off all but 2 tablespoons drippings.
- Rinse any ice glaze from frozen Alaska halibut under cold water; pat dry with paper towel. Heat skillet over medium-high heat. Brush both sides of halibut with oil. Place halibut in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking. Turn halibut over and season with salt and pepper. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen halibut or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
- Portion spinach onto four dinner plates. Peel the peppers and cut them into strips. Sprinkle onto the salads, along with the onion, pancetta, and arugula or watercress.
- Serve the halibut with the salads, drizzling dressing over all.