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Honey-Seared Halibut on Grilled Bacon
In this updated take on surf and turf, chef Barrett pairs halibut with slab bacon, using honey to tie together the flavors. By combining the fish and meat into one elegant entree, a smaller portion of halibut can be served without detracting from the perceived value of the dish.
Servings
8
8
Cuisine Type
- american
Day Part
- dinner
Main Ingredient
- Seafood
Executive Chef James Barrett
Westin Annapolis
Annapolis, Md.
In this updated take on surf and turf, chef Barrett pairs halibut with slab bacon, using honey to tie together the flavors. By combining the fish and meat into one elegant entree, a smaller portion of halibut can be served without detracting from the perceived value of the dish.
Ingredients
Bacon steak
8 3-oz. slabs smoked bacon
4 oz. buckwheat honey
1 cup chicken stock
1 tbsp. shallots, roughly chopped
Halibut
8 6-oz. halibut filets
Salt and pepper, to taste
1 tsp. vegetable oil
2 garlic cloves, minced
1 tbsp. shallots, minced
3 oz. pinot grigio or other dry white wine
1/4 cup freshly squeezed orange juice
1 tsp. orange zest
1 vanilla bean, split and scraped
2 oz. orange blossom honey
2 oz. chicken stock
4 oz. heavy cream
1/4 lb. butter, cut into small cubes
Steps
Prepare slab bacon: Rub bacon with buckwheat honey on both sides to coat evenly. Place bacon on grill to mark both sides. Transfer bacon to heavy-bottomed pot with chicken stock, leftover honey and shallots. Bring liquid to a boil, cover pot and cook in a 250 F oven until bacon is tender, approximately 2.5 hours. Remove pan from oven, and remove bacon from pan, making sure it is evenly glazed.
Prepare halibut: Preheat oven to 450 F. Generously season halibut with salt and pepper. Allow to rest for 5 minutes.
Heat ovenproof pan over medium-high heat. Add vegetable oil and sear halibut to golden brown. Turn halibut over and place pan in oven. Cook for 8-10 minutes until done. Remove pan from oven and remove fish from pan. Allow fish to rest.
Return pan to heat. Add shallot and garlic to pan and cook to translucent. Deglaze pan with pinot grigio and reduce to au sec. Add orange juice, zest, vanilla, honey and chicken stock. Continue cooking until sauce is reduced to about 4 ounces. Add heavy cream and cook again until reduce by half. Stir butter into sauce with a wooden spoon quickly, using care not to break sauce.
Place halibut on top of bacon and serve immediately with sauce.
Photo courtesy of National Honey Board
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