Halibut Recipe

Cooking Instructions

1. 1

   Prepare the Fregola Sarda

   In a medium saucepan, bring 2 cups of water to a boil. Add the fregola sarda and a pinch of salt. Reduce to a simmer and cook for about 10-12 minutes until tender. Drain and set aside.

2. 2

   Cook the Pancetta

   In a skillet over medium heat, add the pancetta. Cook until crispy, about 5-7 minutes. Remove and drain on paper towels, leaving the rendered fat in the pan.

3. 3

   Sauté the Sugar Snap Peas

   In the same skillet with the pancetta fat, add the sugar snap peas. Sauté for about 3-4 minutes until tender but still crisp. Season with salt and pepper.

4. 4

   Prepare the Vinaigrette

   In a small bowl, whisk together the olive oil, lemon juice, chopped tarragon, salt, and pepper to taste.

5. 5

   Cook the Halibut

   Season the halibut fillets with salt and pepper. In the skillet, add a little olive oil if needed and heat over medium-high heat. Add the halibut fillets and cook for about 4-5 minutes on each side until golden brown and cooked through.

6. 6

   Assemble the Dish

   To serve, place a scoop of fregola sarda on each plate, top with sugar snap peas, crispy pancetta, and a halibut fillet. Drizzle with the tarragon lemon vinaigrette.