Van Ruiten Bacon-wrapped Halibut Bites with Balsamic Drizzle

These amazing little morsels are light and delicate, thanks to the fish; they’re smoky and savory, thanks to the bacon. And they are ever so slightly sweet, thanks to the syrupy balsamic sauce. A tantalizing combination that pairs beautifully with the Van Ruiten's 2011 'Reserve' Shiraz.

Servings: 4-6

Cook Time: 15 minutes

Pair With: Van Ruiten's 2011 'Reserve' Shiraz

Source: Recipe and photo courtesy of Van Ruiten Family Winery


1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
12 slices bacon, halved crosswise
1 pound skinless halibut filets, cut into 1 inch cubes (about 24 pieces)
pan spray
1/2 teaspoon freshly ground black pepper
1/4 teaspoon coarse Kosher salt


Preheat oven to 450°F.

To make the balsalmic drizzle: in a small saucepan over high heat, bring the vinegar to a boil and reduce to 2 tablespoons; 2-3 minutes. Remove from heat and whisk in mustard, set aside to cool.

Wrap a piece of bacon around each piece of fish, securing it with a wooden toothpick.

Lightly coat a baking sheet with any 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. Bake for 10 minutes. Set aside to cool slightly.

Drizzle the balsamic drizzle on a platter, arrange the bacon-wrapped fish on top, and sprinkle lightly with salt and pepper. Serve hot.

Recipe Courtesy Of

Van Ruiten Family Winery

Van Ruiten Family Winery was founded 15 years ago, but its wine-growing history dates back more than 65 years. The winery was founded on John Van Ruiten Sr.’s philosophy that “exceptional grape growing should focus on the quality of grapes that come out of the vineyard, not the quantity.”