Bacon Wrapped Alaskan Halibut With Lime Scallion Sauce

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

1. Ask your fishmonger to cut your filets as rectangular as possible (preferably 5” by 2”).
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.
3. Place a drip pan under the burners.
4. Preheat the barbeque to medium high heat 375-400°F (190-205°C).
5. To prepare the fish, pat it well with paper towel. Season with pepper and sprinkle with lemon zest.
6. Place 2 slices of bacon on the cutting board, overlapping the edge making a thick band.
7. Wrap the Alaskan Halibut with the bacon and secure with a soaked toothpick.
8. Place fish down on the hot grill over the drip pan.
9. Cook fish for 4-5 minutes per side or until the bacon is golden brown.
10. Remove fish from the grill and serve with lime scallion sauce and watercress.