Halibut with Bacon Dressing & Roasted Beets

From the March/April issue of EAT

photo: Rebecca Wellman      recipe: Jennifer Danter


The sweet and salty flavours of the bacon dressing may seem a bit overpowering on it’s own, but when paired with meaty halibut, well, it’s divine! Especially if you use bacon from Choux Choux. A hint of horseradish with earthy beets adds a little kick too.


4 beets, trimmed and scrubbed

Olive oil

1 tsp prepared horseradish

4 6-oz fillets fresh halibut (choose thick centre cuts)

Knob of butter

3 thick strips bacon, chopped

2 garlic cloves, minced

1 shallot, minced

1/4 cup Spinnaker’s Apple Cider Vinegar

1Tbsp Babe’s honey

1/4 cup good quality olive oil

2 Tbsp chopped fresh parsley or cilantro


1. Place beets on a large piece of foil and drizzle with a little olive oil. Seal to form a package and place on a baking sheet. Roast in 375°F oven until tender, from 35 to 45 min., depending on size. You want them tender but not too soft. When cool enough to handle, slip off skins. Chop beets, then toss with horseradish and a drizzle of olive oil. Cover and keep in a warm spot.


2. Season fish with pinches of salt and pepper, if you wish. Melt butter in a frying pan over medium-high. When bubbly, add fish, skin-side up. Sear until golden, 2 to 3 min., then place, skin-side down, on a small baking sheet. Finish cooking in preheated 375°F oven until cooked through, 8 to 10 min.


3. Meanwhile, wipe out frying pan. Add bacon and fry until crispy. Remove bacon to a plate but leave 1 Tbsp fat in pan. Add shallot and reduce heat to medium. Cook until soft, 3 to 4 min, then add garlic and sauté until fragrant, about 1 min. Pour in vinegar and scrape up any bits from pan bottom. Stir in honey and oil until well mixed, then remove from heat and stir in parsley.


4. To serve, place beets on plates and top with fish. Spoon dressing overtop.

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