Pan-Seared Halibut with Braised Swiss Chard

1. 1

   In a large, deep skillet, cook the bacon over moderate heat, stirring, until golden; using a slotted spoon, transfer to paper towels.

2. 2

   Pour off all but 2 tablespoons of fat from the skillet.

3. 3

   Add the chard stems, sliced shallots and garlic and cook over moderately high heat, stirring, until crisp-tender, 4 minutes.

4. 4

   Add the wine and simmer until reduced by half, 3 minutes.

5. 5

   Add the chard leaves in handfuls, letting each batch wilt slightly before adding more.

6. 6

   Add the water, cover and braise over moderately low heat until the chard is tender, 5 minutes.

7. 7

   Stir in the bacon, season with salt and pepper; keep warm.

8. 8

   In a small skillet, cook the butter and pine nuts over moderately high heat, stirring, until the milk solids are golden, 5 minutes.

9. 9

   Stir in the minced shallot and thyme and cook for 30 seconds.

10. 10

    Whisk in the lemon zest and juice, then season with salt and pepper; keep warm.

11. 11

    Season the fish with salt and pepper.

12. 12

    In a nonstick skillet, heat the oil.

13. 13

    Add the fish and cook over moderately high heat, turning once, until golden and just white throughout, 6 minutes.

14. 14

    Transfer the chard to plates and set the fish on top.

15. 15

    Spoon the brown butter dressing over the fish and serve.

* Per serving · 4 servings · Values may vary.