Peas with Halibut


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Simply flavored, but the vegetables gives the dish color and substance.

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  • 1/4 lb. bacon
  • 1 Tbs. extra virgin olive oil or butter
  • 1 1/2-2 lb. halibut
  • Salt and pepper to taste
  • 15 spring or pearl onions, trimmed and peeled or 1 large white onion, chopped
  • 1 lb. small peas, fresh or frozen, or use fresh snap or snow peas, trimmed
  • 2 C. chopped heart of romaine lettuce
  • 1/2 C. chopped mint leaves

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Cut bacon into 1/4-inch bits, and render it with 1 Tbs. olive oil over medium high heat in a large skillet, which can later be covered. Stir until crisp. Remove with a slotted spoon, and reserve. Put 3 Tbs. olive oil or butter in skillet over medium high heat. Brown fish in fat quickly, just a couple of minutes to a side, sprinkling it with salt and pepper as it browns. Remove, and set aside.

Add onions to pan, and cook, stirring occasionally, until soft, about 5 minutes. Add peas and lettuce, and cook, stirring, until glistening. Add a little more salt and pepper. Return fish to pan, simply resting it on top of peas-lettuce mixture. Turn heat to medium-low, cover, and cook gently until fish is done. (A thin-bladed knife inserted into its thickest part will meet little or no resistance.) Remove fish to a platter. Stir bacon and mix into pea mixture. Taste, and adjust seasoning as necessary. Serve fish with vegetable mixture on the side.

Yield: 4 servings

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