Rachael Ray's Halibut with Bacon, Lettuce & Tomatoes

Chop up your uncooked bacon as soon as you pull it out of the fridge. The chilled stuff is so much easier to cut into than bacon that’s been on the counter for a bit.
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halibut with bacon lettuce and tomatoes

Recipe by Rachael Ray

  • 4Servings

Ingredients

  • A drizzle plus 2 tbsp. of olive oil

  • 8 slices cold meaty, less fatty bacon, cut crosswise into 1/2-inch pieces

  • 1 leek, white and pale-green parts only, halved lengthwise and cut crosswise into 1/2-inch pieces

  • 1 pt. cherry tomatoes, halved

  • Salt and pepper

  • 1/4 cup white wine or dry (white) vermouth

  • Quick-mixing flour (such as Wondra)

  • 4 fillets (about 6 oz. each) of sustainable halibut or other flaky white fish (such as cod or hake)

  • 2 heads Little Gem lettuce or 1 head Bibb lettuce, cut into 1-inch-wide ribbons

  • EVOO, for drizzling

  • 1 lemon, juiced (about 1/4 cup)

  • Flaky sea salt

Preparation

1. In a medium skillet, heat a drizzle of olive oil over medium-high. Add the bacon. Cook until the fat renders a bit and the bacon is crisp at the edges, 5 to 6 minutes. Add the leek. Cook, stirring often, until softened, about a minute. Add the tomatoes; season with salt and pepper. Reduce the heat a bit. Cook until the tomatoes slump, 7 to 8 minutes. Add the wine to the sauce. Stir, scraping up any browned bits from the bottom of the pan, until the wine is reduced slightly, about 1 minute.

2. Heat a large cast-iron skillet over medium-high. Place the flour in a wide shallow bowl. Season the fish and dredge in the flour. Add the remaining 2 tbsp. olive oil to the skillet, two turns of the pan. When it shimmers, add the fish. Cook, turning once, until browned and crisp and just opaque in the centers, 7 to 8 minutes.

3. In a medium bowl, drizzle the lettuce with EVOO. Toss with the lemon juice; season with sea salt. Divide among plates or arrange on a platter. Top the lemony lettuce with the crispy fish. Spoon the BLT sauce on top.