Serves: 6
Ingredients
- 6 – 6oz. skinless boneless Alaskan Halibut filet (cut in 5” by 2” rectangles)
- 12 pieces of double smoked bacon
- Zest of 2 lemons
- Pepper
Dressing:
- 2 egg yolks
- ¼ cup sherry vinegar (60ml)
- 1 teaspoon Dijon mustard (5ml)
- 1 tablespoon lime juice (15ml)
- ¾ cup chopped scallions green parts only (190ml)
- 1 tablespoon cilantro leaves (15ml)
- 1 cup olive oil (250ml)
- 2 large bunches of fresh watercress
- Toothpicks soaked in water for 30 minutes and drained
Directions
- Ask your fishmonger to cut your filets as rectangular as possible (preferably 5” by 2”).
- To prepare the dressing, place all ingredients (except oil) in a blender. Turn the blender on and gradually add the oil until you reach a consistency you like. Reserve.
- Place a drip pan under the burners.
- Preheat the barbeque to medium high heat 375-400°F (190-205°C).
- To prepare the fish, pat it well with paper towel. Season with pepper and sprinkle with lemon zest.
- Place 2 slices of bacon on the cutting board, overlapping the edge making a thick band.
- Wrap the Alaskan Halibut with the bacon and secure with a soaked toothpick.
- Place fish down on the hot grill over the drip pan.
- Cook fish for 4-5 minutes per side or until the bacon is golden brown.
- Remove fish from the grill and serve with lime scallion sauce and watercress.