Servings: Serves 4–6
- 1/4 cup balsamic vinegar
- 1 tsp. Dijon mustard
- 12 slices bacon , halved crosswise
- 1 pound skinless halibut fillets , cut into 1-inch cubes (approximately 24 pieces)
- 1/2 tsp. freshly ground black pepper
- 1/4 tsp. kosher salt
In a small saucepan over high heat, bring the vinegar to a boil and cook until it's reduced to 2 tablespoons, 2 to 3 minutes. Remove from the heat and whisk in the mustard. Set aside to cool. (You can prepare the balsamic drizzle up to a day in advance, storing it covered in the refrigerator. Return to room temperature before serving.)
Wrap a piece of bacon around each piece of fish, securing it with a wooden toothpick. (You can prepare the bacon-wrapped fish up to 4 hours in advance, storing it covered in the refrigerator. Return to room temperature before proceeding.)
Preheat the oven to 450°. Lightly coat a rimmed baking sheet with safflower, sunflower, peanut, or other high-heat cooking oil and preheat the baking sheet.
Once the baking sheet is hot, remove it from the oven and quickly arrange the bacon-wrapped fish on it so that an exposed side of the fish faces up. Bake for 10 minutes. Carefully turn the bacon-wrapped fish over and bake until the bacon is lightly browned and the fish is cooked through, about 5 minutes. Set the fish aside to cool slightly.
Meanwhile, drizzle the balsamic drizzle decoratively onto a platter or onto individual plates.
Arrange the bacon-wrapped fish on top of the balsamic drizzle, sprinkle with the salt and pepper, and serve hot.
Food and wine tip: While the delicate taste of the halibut provides a nice counterpoint to the richness of the bacon, the fish isn't adding any flavors that are particularly key to the pairing. So if you like, you can substitute another firm, white-fleshed fish, or even boneless, skinless chicken.