Smoky pancetta wrapped halibut served with a Dijon cream sauce and sautéed cabbage.
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Made this again yesterday. Even better the second time around. I didn't have enough pancetta and the store was out of it so I had to try using proscuitto. The proscuitto was quite a bit leaner so I had to improvise by turning the heat down and flip often to keep it from burning and still allowing the fish to cook through.
The halibut fillets were not quite as thick as the last ones I had so that helped me out otherwise I would have finished in the oven but the fillets were not that thick so I though I could pull it off by pan frying and it worked!!
The cream dijon sauce really puts this dish over the top. Excellent dish and easy to make and everyone loves it. I have other halibut recipes but this one will always be at the top of the rotation.
Side dish this time was a medley of yukon, red and purple baby potatoes that were steamed.