members recipes

Ingredients
4 slices pancetta or uncured bacon
4 6-8 ounce Halibut filets
1 Teaspoon each sea salt and black pepper
olive oil
For Salad:
2 grapefruits, peeled and segmented, reserving any juice and 1 Tablespoon of zest from the skin
1 fennel bulbed, thinly sliced on a mandoline
2 Tablespoons fennel frond, finely chopped
1 Tablespoon grapefruit juice
1 Tablespoon pink peppercorns, grinded
1 Tablespoon olive oil
1 Teaspoon sea salt
pinch of sugar
1 pound fingerling or other small potatoes, halved
1 shallot, thinly sliced
3 Tablespoons Parsley, finely chopped
2 Tablespoons olive oil
1 Teaspoon each sea salt and black pepper

Method
Toss potatoes in oil, shallots, salt and pepper. Place on a baking sheet in a single layer and roast in a hot oven for 30-45 minutes until golden brown and tender. Pat Halibut filets dry with a paper towel. Season with salt and pepper. Wrap a slice of pancetta around each piece of fish. Heat oil in a saute pan over medium high heat. Pan sear fish filet (presentation side down first) for about four minutes. Flip fish carefully and finish in a hot oven for another 4-6 minutes depending on desired doneness. Meanwhile prepare Grapefruit and Fennel salad. Toss together shaved fennel, fennel fronds, grapefruit segments, zest, juice, pink peppercorn, salt, sugar, and oil.
Place a few potatoes on a plate. Place fish on potatoes. Top with a small amount of the salad on top of the fish. Drizzle any leftover dressing from salad on plate. Garnish with a fennel frond and extra pink peppercorns.