Sunday night dinner with the family


Pan seared and oven roasted fresh line caught halibut on a bed of hand made yam gnocchi with crispy bacon and oven roasted brussel sprouts topped with crispy leeks.

Tips:  Halibut is always best served under done rather then over done.  If you're worried about over cooking it then keep taking it out of the oven and feeling the sides for doneness or if need be pull it with your fingers and if flakes apart then it's definitely done.  Each filet takes about 4-5 minutes at 400 after a quick sear in the pan.  

This dish was served with a great pinot grigio.