Rachael Ray’s Halibut with Bacon, Lettuce & Tomatoes

Rachael Ray’s Halibut with Bacon, Lettuce & Tomatoes

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  • 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

  • ¼ 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


  • Step 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.

  • Step 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.

  • Step 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.

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