Halibut Cheeks with Mustard Vinegarette

By pattie_d

Ingredients

• 1 pound halibut cheeks
• 3 oz. Pancetta cut up
• 3/4 teaspoon dijon mustard
• 1/3 cup rice wine vinegar
• 1 lemon juiced
• 1 clove garlic crushed
• pea shoots, or chopped or leaf spinach (cut up)

Preparation

Step 1

On low flame cook pancetta (10 minutes) until crispy. Remove from pan, cook the fish in pan with the pancetta oil, 2 to 3 minutes on each side. (Do not dry fish out.) Remove fish from pan on to a warm platter.

In fry pan, add the vinegar mixture and stir on low setting until well blended and warmed. Remove garlic and add 1/2 of the pancetta back to mixture. Stirring to incorporate.

At this point, add greens of choice and wilt in warm pan.

Plate fish on top of spaghetti squash, topped with wilted greens and vinegar dressing.

Go to Vegetables for spaghetti squash with herbs.