Pan-seared Halibut Cheeks Dressed with Pancetta Vinaigrette Recipe Video

By pattie_d

Warm pancetta vinaigrette is a wonderful sauce for this dish (as it is with almost any dish), and a little goes a long way. I served my cheeks on top of some bright yellow spaghetti squash with is a great, and healthy base for this recipe. Just the pancetta dressing on the squash would have been a winner.

Ingredients

• 2 pounds of Halibut Cheeks
• 1/4 cup rice wine vinegar
• 1 garlic clove, smashed
• 3/4 teaspoon of dijon mustard
• 3 oz. of panchetta, cut up for frying

Preparation

Step 1

Fry panchetta in skillet on low heat until crisp and the oil has rendered out of the meat.

Remove panchetta and set aside. Mix the vinegar, lemon juice and mustard in a small bowl then add the garlic. Heat skillet on medium setting and pour the lemon dressing into pan. Mix to incorporate the oil and the dressing. Keep mixing for a few minutes. (Do not let mixture get thick). Add back some of the panchetta and stir to incorporate. Then add some spinach to wilt, remove and keep warm. Then remove dressing from pan and keep warm.

In the same pan, fry halibut 2 to 3 minutes on each side.

Prepare a spaghetti squash, remove pulp.

To Serve:
1. Place some squash on dish,
2. then halibut cheeks,
3. spinach
4. Followed by some dressing with panchetta,
5. Top with remaining panchetta.