Halibut with pancetta and lemon

Serves 4

1 1/2	pounds skinless, boneless halibut, cut into 4 pieces
2	tablespoons olive oil
	Salt and pepper, to taste
12	thin slices pancetta
1	lemon, cut into wedges

1. Rub each piece of fish with a bit of the olive oil and sprinkle with salt and pepper. Unroll the slices of pancetta, if necessary. Tightly wrap 3 pieces of pancetta around the center of each piece of halibut. Place the halibut on a plate and refrigerate for 10 minutes (this will help the pancetta stick to the fish).

2. Prepare a gas or charcoal grill for indirect grilling (so your grill has a hot side and a cool side). Place the halibut on the cooler side of the grill. Cook slowly for 6 minutes on each side.

3. Move the halibut to the hot part of the grill. Cook for 1 minute, turning once, to crisp the pancetta. Serve with lemon. - Jonathan Levitt