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    • Halibut with Bacon and Shallot Sauce

    Mark Sharron
    Easy
    45 minutes
    02-Apr
    Halibut with Bacon and Shallot Sauce is a delicious and easy-to-make dish that will impress. Combining the delicate flavour of halibut with the savoury taste of bacon and shallots, this dish is perfect for any occasion. You can create a delectable meal with just a few simple ingredients in no time. The combination of flavours makes this dish standout. Whether you're looking for a special dinner or a quick and easy weeknight meal, Halibut with Bacon and Shallot Sauce is sure to please.  
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    Ingredients

    • 4 (6-8 oz) halibut fillets
    • 4 slices bacon, diced
    • 2 tablespoons olive oil
    • 2 shallots, finely chopped
    • 2 cloves garlic, minced
    • 1/2 cup dry white wine
    • 1/2 cup heavy cream
    • 2 tablespoons fresh parsley, chopped
    • Salt and pepper to taste

    Method

    • How to Make Halibut with Bacon and Shallot Sauce
    • Preheat oven to 200°C (400°F) for finishing the halibut fillets.
    • Pat halibut fillets dry, then season both sides with salt and pepper; set aside at room temperature.
    • Place bacon slices in a cold skillet and cook over medium heat until rendered and crisp; transfer bacon to a paper towel-lined plate, leaving fat in pan.
    • Add olive oil to the bacon fat in the skillet and heat to medium-low.
    • Add finely chopped shallots to the pan and sauté until soft and translucent, 2–3 minutes.
    • Stir in minced garlic and cook for 30 seconds until fragrant.
    • Pour in dry white wine; increase heat to medium and simmer until wine is reduced by half, about 3–5 minutes.
    • Stir in heavy cream, bring just to a gentle simmer, and let sauce reduce slightly, 2–3 minutes; season lightly with salt and pepper.
    • While sauce reduces, heat a separate nonstick or stainless skillet over medium-high heat and add a small amount of olive oil.
    • Sear halibut fillets on first side, skin-side down if present, until golden (2–3 minutes).
    • Flip fillets; transfer skillet to oven and finish cooking for 4–6 minutes, or until halibut is opaque and just cooked through.
    • Remove halibut from oven and let rest on a warm plate for 2 minutes.
    • Stir chopped parsley and crisped bacon into the cream sauce just before serving.
    • Spoon a pool of bacon and shallot sauce onto each plate.
    • Place halibut fillets on top of the sauce, garnish with extra parsley and black pepper.
    • Serve immediately, paired with steamed green vegetables or roasted potatoes if desired.