Do you remember that delicious FIRE ROASTED TOMATILLO SALSA recipe I shared awhile back? Well, I put some of that salsa to good use here. I was vacationing up on Vancouver Island in beautiful British Columbia and we made a point to eat fresh fish everyday. We had visited several farm stands and farmer’s markets on the island (one of my favorite pastimes) where I had found some beautiful local bacon from the Comox Valley. And, I had happened to bring a few jars of my salsa with me. When it came time to prepare dinner I was peering into the refrigerator when the lovely feeling of inspiration hit me. HALIBUT, BACON, SALSA I had the cook’s epiphany! Not all of my spur of the moment ideas work out perfectly, but this one, deserves sharing. I served this lovely dish with sides of fresh, local salad, corn on the cob, and herbed baby potatoes.
Preheat your oven to 425°
Portion your halibut into individual servings. Lightly salt and pepper all sides (remember your bacon will add salt as well).
Add a dollop of salsa to the top of each piece of fish. Then starting with the center of a strip of bacon lay it on top of the salsa and tuck the ends under the fish to secure it in place. Put you fish in an oven safe dish with the salsa and bacon side up
Bake the fish for 15-20 minutes depending on thickness. My portions were about 3″ thick so they required the entire 20 minutes. This seems like a high temperature and long time in the oven for halibut but the bacon actually protects the fish from overcooking. I found that my bacon was still not as crips as I like after 20 minutes. If this happens to you just turn the broiler on high and broil the top of the bacon while watching closely for your desired doneness. Remove the dish from the oven and serve.
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