Halibut with Crispy Pancetta, Wilted Mixed Greens, Garlic and Fresh Lemon

I’ve had the privilege of living in many places throughout the US.  And, there are moments when I feel as if I’ve lived in every corner of our great country, with the exception of the Great Plain states.   Personally, I’d love to head to Wyoming or Montana and become a Rancher!  Sometimes Ranger Craig and I ponder about such things over beautiful glasses of French Burgundy, and then re-think the idea when our English garden out front begins to look like a forest or the two animals we do have become a constant occupation.  Not to mention we have two darling ranch hands of our own. 

Our vast land is ripe with a lovely mix of culture, ancestry and landscape.  Which is why I feel so fortunate to live in the great Pacific Northwest.  Western Washington is truly like no other state in which I’ve lived.  Yes, it rains.  It rains, and it rains, and then when you think it couldn’t rain any more, it rains again. 

However, the beauty is breathtaking, the seafood is abundant and the bounty is plenty.  When the sun does return, our small family farms grow the most beautiful produce, not to mention east of the cascades which boasts more sunshine and fresh fields of grass-fed beef, poultry, pork and our beautiful Washington vineyards. 

As most of you who follow this blog know, the Pacific Northwest seafood is one of my favorites.  Although the salmon is fabulous, my taste buds still belong to halibut.   I believe I have a hundred different methods of preparing halibut.  It’s a mild but sweet white fish that is complimented by so many different flavors.

This recipe, as many of my recipes, was created out of a tiny bit of desperation.  I say “tiny” because I can usually come up with something out of nothing only because I’ve been practicing this type of culinary art for many years now.  What can I say except I sometimes so remind myself of my Mother!  She could make five different meals out of one fryer chicken. 

However, there are moments of panic when I think I’ve just obliterated dinner.  And I have, many times.  Like the time I completely destroyed a perfectly good Irish stew because I set the heat to high in the oven and it literally disintegrated!  But this little recipe seemed to come together quickly and beautifully and has become a family favorite.  So simple, so fresh and absolutely delicious. 

Happy Cooking!

Serves 3-4

Ingredients

1-1/2 lbs fresh Pacific Halibut fillets

8 slices pancetta

1 small head radicchio, cored, quartered and sliced

8 oz baby arugula or spinach

3 cloves garlic, finely chopped

1 tablespoon capers, drained

1 lemon

Salt and pepper to taste

Extra virgin olive oil

Directions

Season the halibut with salt and pepper.

Heat a large skillet over medium heat and add the pancetta.  Fry the pancetta just as you fry bacon.  When the pancetta is golden brown and has reduced in size it should be ready.  Transfer to a paper towel lined plate and reserve.

Add the halibut to the skillet with the pancetta drippings.  Pan sear on medium or medium low and cook through, about 4-5 minutes on each side depending on thickness.  Add additional olive oil to the pan if needed.

Transfer the halibut fillets to a platter and drizzle with a squeeze of fresh lemon, keep warm.  Add a little olive oil to the pan if needed and then toss in the shredded radicchio and arugula.  Saute for a few minutes until the radicchio starts to wilt.  Add the garlic and continue to sauté for a few minutes more. 

Take the skillet off the heat and add the capers to the wilted greens.  Crumble the pancetta and add half to the wilted greens.  Taste for seasoning and then spoon the greens over the halibut.  Drizzle another squeeze of fresh lemon over the greens, and top with remaining crumbled pancetta.  Serve immediately.