Peas With Halibut

Ingredients

• ¼ pound bacon
• 1 to 3 tablespoons extra virgin olive oil or butter
• 1 ½ 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
• ½ cup chopped mint leaves

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    487 calories; 21 grams fat; 5 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 25 grams carbohydrates; 7 grams dietary fiber; 10 grams sugars; 47 grams protein; 115 milligrams cholesterol; 334 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. 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.
2. 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.
3. 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.)
4. 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.