Cut the fillets out of halibut steak using a thin knife (discard skin and bones).
You should end up with 4 fillets. Sprinkle them with salt and pepper.
Cut strips of bacon in half crosswise (you should have 12 pieces).
Wrap each piece of halibut in 3 pieces of bacon overlapping bacon pieces by 1 inch. You should have 2 long sides of fillet covered in bacon, and 2 opened. Put a wood skewer through each piece of halibut (insert it into one thin end and out the other), so that it holds the bacon in place.
Mix rosemary and thyme and spread them on a plate. Dredge the 2 sides of halibut pieces that are not covered in bacon with herbs.
Heat a large non-stick skillet over medium high heat. When the pan is hot, place the halibut pieces bacon side down in the pan.
Sauté for 2½ minutes, flip onto the other bacon side, and sauté another 2½ minutes. Flip halibut onto the herb covered side, increase heat to high and sauté 1 minute. Flip halibut onto the other herb covered side, and sauté 1 more minute.
Place halibut on serving plates. Carefully, pull out the skewers. Serve with sautéed mushrooms and creamy polenta.
