Rouxbe

My husband made this recipe and it was excellent. He is not "the cook" in our family but if he keeps up the great work he may be promoted.

While we usually try to maintain the healthy benefits of fish when we cook it, this is a good rich alternative. While I found the pancetta brought out a little fishiness from the halibut, this was offset by the cabbage. I will probably prepare this again one day, and when I do, I will make more cabbage for this reason.

If the halibut is thick, you'll never get the center done before the pancetta is burnt. Instead, try this: preheat the oven to 425F. Saute the pancetta-wrapped halibut just until the pancetta has browned. Then move the whole pan to the oven and roast until the interior of the halibut reaches 135F. (Use an oven-proof pan, of course)

Even my son - who dislikes fish - cleaned his plate. The pancetta added a smokey flavor to the halibut.

You are totally right...In fact we should have put that in the video. It is a great way to finish fish or meat, that has been wrapped like this. Myself, I have the oven a bit lower at about 375°F.

I also, cook my fish to 135°F or 140°F, but just want to point out to people that this is medium. So if you like your fish fully cooked in the middle, cook until the internal temperature is 160°F.

Two Halibut dishes to consider:

Grilled halibut with an avocado tomato cilantro salsa,

OR and this one is super cool -

Halibut that is stuffed with a wilted chard, fresh salmon mixture.

I just made these up, so I don't have a recipe set in stone yet, but if it sounds good, drop me an email and I can put something together for you.

This halibut dish was a HUGE hit at dinner last night. My husband absolutely loved it & raved on & on. Cabbage is such an under used vegetable & it suited this dish perfectly. The sauce was also lovely & just completed this fantastic meal. Will definitely make it again.

Katherine Aldinger
Vernon, British Columbia

This turned out very well on the first try, its a rich dish so I'll reserve it for special occasions, but it was VERY good. Make sure your Pancetta is thin, if it's too thick it will not stay wrapped, but it will still turn out.

This recipe its easy, fast and convenient. It is awesome, I did use the oven to cook the halibut, that gives you time to finish the sauce or the cabbage. simply perfect!

I LOVE these flavours but must always watch the sat fat. Here's what I did--
Instead of a cream sauce I made a smoked tomato vinaigrette (recipe by Karen Barnaby i think, tomatos peeled/seeded + olive oil + lemon juice + few drops liquid smoke in the blender).
I seared/roasted the halibut, and served over lightly steamed cabbage tossed with olive oil. Passed crumbled crispy pancetta seperately. A hit!

I'm wondering roughly how long the fish should stay in the oven...?

Also, what would you recommend as a complementing side dish? I'm serving a salad and a desert with this, but am thinking I need more substance, and colour :)

Wow this is a keeper. Although this is super rich, white wine with good acidity takes it to a whole new level. I've tried this with a Chablis and a dry Grüner Veltliner. I preferred the Grüner because its flavours complimented the dish better but basically anything white and acidic will work. I bet bubbles would be excellent!

I made this recipe following the instructions to a 'T' and it turned out beautifully! My husband really liked it although I found it a tad rich for my tastes. The sauce made it even ricjer, but was fabulous tasting too.
Buying the halibut was pretty expensive considering it is winter, just try finding it really fresh :D I ended up buying frozen but it was still great. It was about $20 for the 2 pieces of halibut. Still cheaper than in a good restaurant though :D
The cabbage was a big hit too as it turned out perfectly. Thank you for another fabulous dish!

Sherry

This is like the lead in a pencil.
It is the perfect recipe for a elegant "halibut" dish and it is simple.
Perfect for frozen halibut.
Klaus "S"

My husband and I really enjoyed this dish..All of the ingredients complimented each other for elegantly. Beautiful presentation..Will definitely make again..

I have yet to try this recipe but am making sure I know the ingredient well. BTW, what is Pancetta it's similiar to air-dry beef or ham? Thanks

I've prepared this dish twice and it turned out well both times. It's quite easy and fool-proof to make, yet impressive-looking.

I agree that a white wine with good acidity pairs very well with this rich dish. A simple Riesling wine for example. Its cuts the grease.

Alex, pancetta is more like bacon. You should be able to find it in local meat shops.

When my sister flies out for her annual visit, we always choose a five star restuarant for a special dinner for one evening. I was so impressed when my husband cooked the halibut for me that I asked if he would make this as our special meal. He agreed and also made the cabbage, asparagus and creme brulee from this site. All were outstanding , particularly the halibut, and far better than any of our fine meals out. My sister was so impressed, she kept the menu we had printed up and keeps it on her desk at work ! My husband is a great cook and in 15 years of marriage this was his best meal ever. Thanks Rouxbe!