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 