Halibut Recipe with Spinach and warm bacon dressing

Ingredients:

• 4 (6-ounce) halibut steaks or fillets
• salt and freshly ground black pepper to taste
• 2 teaspoon vegetable oil
• 4 handfuls (about 12-ounces) baby spinach, washed and dried
• 1/2 cup cherry tomato halves
• 4 lemon wedges
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• For the dressing:
• 4 strips bacon, cut in small pieces
• 1 tablespoons olive oil
• 1/2 cup cider vinegar
• 4 teaspoons sugar
• 2 teaspoon lemon juice
• 1/2 teaspoon dry mustard
• 1/8 teaspoon fresh ground black pepper
• pinch of salt

Preparation:

Add the olive oil to a saucepan and cook the bacon and the over medium heat until crisp. Turn off the heat. Remove and reserve the bacon pieces, leaving the fat in the pan. Whisk in the rest of the dressing ingredients, and reserve. The dressing does not have to be emulsified, as it will be brought to a boil before serving.

Brush the halibut with the vegetable oil and season generously with salt and freshly ground black pepper. Preheat a cast iron grill pan over medium high heat, and grill the halibut for about 4 minutes per side, or until the desired doneness is reached.

While the halibut is cooking, add the spinach and cherry tomatoes to a large mixing bowl. When the fish is close to being done, bring the dressing to a boil and pour over the spinach. Toss with tongs until the leaves are evenly coated and slightly wilted. Divide onto four plates.

Top with the cooked halibut. Finish with the reserved crisp bacon and a wedge of lemon.