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Categories:Viewed: 41 - Published at: 5 years ago
Ingredients
- 1/4 pound bacon
- 1 to 3 tablespoons extra virgin olive oil or butter
- 1 1/2 to 2 pounds halibut
- Salt and pepper to taste
- 15 spring or pearl onions, trimmed and peeled, or 1 large white onion, chopped
- 1 pound small peas, fresh or frozen, or use fresh snap or snow peas, trimmed
- 2 cups chopped heart of romaine lettuce
- 1/2 cup chopped mint leaves
Method
- If using bacon, cut it into 1/4-inch bits, and render it with 1 tablespoon 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.
- If using olive oil or butter, put 3 tablespoons 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 mint into peas mixture.
- Taste, and adjust seasoning as necessary.
- Serve fish with vegetable mixture on the side.
