Pan-Seared Halibut with Brussels Sprouts, Leeks, and Bacon
serves 2
This is my idea of a 30-minute meal: no theme, no tricks. Just a few good ingredients, cooked with care and a splash of vinegar, with time to enjoy a glass of wine while you’re at the stove.Read more about this recipe at Jess Thomson's hogwash.
2 thick slices bacon, diced
1 small leek, halved lengthwise and cut into 3/4” pieces
3/4 pound Brussels sprouts, trimmed and halved
Salt and freshly ground pepper
2 halibut fillets (about 3/4 pound, approximately 1” thick)
2 tablespoons sherry vinegar
2 teaspoons olive oil
prep: 10 minutes
total: 40 minutes
large baking dish
large skillet
spatula
1. Preheat the oven to 400F.
2. Place the bacon in a baking dish large enough to hold the sprouts in a single layer, and roast 10 minutes, stirring halfway through. Add the leeks and Brussels sprouts, season with salt and pepper, stir to blend, and return to the oven for 10 more minutes (or just 5 minutes, if you find small sprouts).
3. Preheat a large skillet over medium-high heat. Season the halibut with salt and pepper. Add the sherry vinegar to the Brussels sprouts, and return to oven while you cook the halibut. Add the oil to the hot skillet, and swirl to coat the pan. Add the halibut, and cook for 4 to 5 minutes, until the halibut is nicely seared on the bottom side. Transfer the halibut to the pan with the Brussels sprouts, seared side-up, and roast until cooked through, another 4 to 5 minutes. Serve hot.
