- 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.
Chef's Note: Choose a variety of peppers for color and flavor, or use roasted peppers in olive oil for ease of preparation.
Recipe and photo courtesy of the Alaska Seafood Marking Institute