Halibut with BLCT: Bacon, Leeks & Cherry Tomatoes

1. 1

   Trim the leeks of tough tops, 4 to 5 inches, and trim the root ends.

2. 2

   Halve the leeks lengthwise.

3. 3

   Slice them and wash vigorously in a large bowl of water, then drain on a clean dish towel.

4. 4

   Pat the fish dry and season with salt and pepper.

5. 5

   Mix the flour or cornmeal with the Old Bay seasoning, then pat the top of the fillets in the mixture.

6. 6

   Heat the EVOO in a large skillet over medium-high heat.

7. 7

   Add the fish crusted side down.

8. 8

   Cook for 5 to 6 minutes, turn, and cook for 2 minutes more.

9. 9

   Then remove the fish to a platter and tent loosely with foil.

10. 10

    Add the bacon to the pan and brown for 3 to 4 minutes.

11. 11

    Add the leeks and wilt for 2 minutes, then add the tomatoes, heat them through, and turn off the heat.

12. 12

    Meanwhile, in a small bowl combine the butter and hot sauce.

13. 13

    Toast the English muffins and spread with the butter mixture.

14. 14

    Halve the English muffins, making 8 half-moons, total.

15. 15

    Pour the leeks and tomatoes over the fish.

16. 16

    Serve 2 half-moon buttered muffins alongside.

* Per serving · 4 servings · Values may vary.

No additional tips available.