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Lunch / Dinner

Sautéed Halibut with Bacon-Praline Sauce

If you’re a lover of fish dishes, then this one needs to be on your radar. Even “non-fishionados” will like this dinner recipe. The reason is the sweet praline [PRAHleen] sauce. It highlights the sweetness of the fresh fish. Halibut is perfect for this recipe, but if it’s not available, grouper, sea bass, or snapper will work just as well. As with any seafood recipe though, true success hinges on the quality of the fish, so seek out whatever is freshest.


4 servings

Total Time

45 minutes

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Test Kitchen Tip

If you’re sensitive to alcohol, or don’t want to cook with it, substitute apple juice or white grape juice for the brandy in the sauce.


For the sauce, cook bacon in a saucepan until crisp; transfer to a paper-towel-lined plate and set aside; reserve 1 Tbsp. drippings.

Add brown sugar, water, rosemary, and salt to same pan, bring to a boil over medium-high heat, and cook until syrupy, 56 minutes; discard rosemary.

Off heat, stir in brandy and lemon juice, then add butter and reserved drippings, swirling until butter melts. Stir in pecans and keep sauce warm over low heat.

For the halibut, heat oil in a nonstick skillet over medium-high. Add halibut and sauté 4 minutes. Flip halibut and sauté until a thermometer inserted into the thickest part registers 145°, 45 minutes more.

Serve halibut with sauce and garnish with reserved bacon.


For maximum flavor, cook the sauce with a sprig of rosemary in the same pan the bacon was cooked in.


To thicken and enrich the sauce, add butter to it along with some of the bacon drippings.


To easily chop the pecans, place them in a baggie and smash them with the flat side of a meat mallet.

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