Peas With Halibut

• 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

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.
2. Stir until crisp.
3. Remove with a slotted spoon, and reserve.
4. If using olive oil or butter, put 3 tablespoons in skillet over medium high heat.
5. Brown fish in fat quickly, just a couple of minutes to a side, sprinkling it with salt and pepper as it browns.
6. Remove, and set aside.
7. Add onions to pan, and cook, stirring occasionally, until soft, about 5 minutes.
8. Add peas and lettuce, and cook, stirring, until glistening.
9. Add a little more salt and pepper.
10. Return fish to pan, simply resting it on top of peas-lettuce mixture.
11. Turn heat to medium-low, cover, and cook gently until fish is done.
12. (A thin-bladed knife inserted into its thickest part will meet little or no resistance.)
13. Remove fish to a platter.
14. Stir bacon and mint into peas mixture.
15. Taste, and adjust seasoning as necessary.
16. Serve fish with vegetable mixture on the side.

bacon, extra virgin olive oil, salt, spring, peas, heart of romaine lettuce, mint leaves

Taken from cooking.nytimes.com/recipes/7567 (may not work)