- 2 lbs. Halibut steaks
- O&T L’Italiano EVOO
- ½ lb. Thick CutMaple Bacon
- 1 Medium Sweet Onion
- 3 Tbsp. Butter
- 2 Tbsp. O&T Premium Balsamic Vinegar
- 2 Tbsp. O&T Seaport Blend Seasoning
- 1 ½ tsp. Sea Salt
- 1 tsp. Black Pepper
- ½ Cup Panko Bread Crumbs
Preheat oven to 425°
Cut sweet onion into four quarters. In a small bowl, toss with 3 Tbsp. O&T L’Italiano EVOO, 2 Tbsp. O&T Premium Balsamic Vinegar, Sea Salt and Pepper until well coated. Roast onions on a baking sheet for 25-30 minutes.
Cook Bacon until cooked through and crisp. Let cool and chop or pull apart bacon into small chunks, set aside.
Line a baking sheet with parchment paper. Cut Halibut steaks into serving sizes and arrange on a baking sheet with space between steaks. In a small bowl, mix ¼ Cup O&T L’Italiano EVOO, Sea Salt, Pepper and O&T Seaport Blend until blended. Use a pastry brush to coat each steak on the top and sides. Bake at 425° for 15-20 minutes until baked through.
While Halibut is baking, chop roasted onions into small chunks. Add 3 Tbsp. O&T L’Italiano EVOO to frying pan and add Onions and Bacon, saute over medium heat until sizzling. Add Butter, when melted, add Panko Bread Crumbs and stir to mix until crumble is well combined.
Spoon crumble on top of Halibut steaks and serve with your choice of roasted vegetables and mashed potatoes.