Bacon-Wrapped Halibut with Shredded Brussels Sprouts and Sour Cream and Chive Mashed Potatoes

Sour cream and chive mashed potatoes and herb-infused Brussels sprouts complement this bacon-wrapped halibut.


  • 1 1/2 pounds baby Yukon Gold potatoes, halved
  • Salt and pepper
  • 1 pound Brussels sprouts
  • Four pieces halibut fillet (6-8 ounces each)
  • 2 teaspoons Old Bay seasoning
  • 4 slices smoky bacon
  • 2 1/2 tablespoons vegetable oil, divided
  • 1 large shallot, thinly sliced
  • 1/2 red bell pepper, chopped
  • 2 cloves garlic, finely chopped
  • A few sprigs thyme, chopped
  • 3/4 cup chicken stock, divided
  • 1 tablespoon butter, cut into pieces
  • A few sprigs tarragon, chopped
  • 1/2 cup sour cream
  • 1/2 cup chives, chopped
  • 1 lemon, cut into 4 wedges


In a large pot, cover the potatoes with water and bring to a boil. Salt the water and cook until tender, 10-12 minutes.

Halve the Brussels sprouts, then arrange them cut-side down and thinly slice them lengthwise. Reserve.

While the potatoes are working, season the halibut with the Old Bay seasoning, then wrap with the bacon. In a large nonstick skillet, heat 1/2 tablespoon oil over medium-high heat. Add the fish and cook, turning once, until the bacon is crisp, about 8 minutes.

While the fish cooks, in another large skillet, heat the remaining 2 tablespoons oil over high heat. Stir in the Brussels sprouts, season with salt and pepper and cook for 2-3 minutes. Stir in the shallot, bell pepper, garlic and thyme and toss a minute or two more. Add 1/2 cup chicken stock and cook until evaporated, 2-3 minutes. Turn off the heat, melt in the butter and garnish with  tarragon.

Drain the potatoes and return them to the hot pot. Mash the potatoes with the remaining 1/4 cup stock, sour cream, chives, salt and pepper to taste.   

Serve the fish on top of the Brussels sprouts with a wedge of lemon and the mashed potatoes alongside.

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