Pan Seared Halibut with Bacon, Swiss Chard, and Lemon Dill Sauce

Ingredients

• 4 halibut filets
• 1 tsp black pepper
• Extra virgin olive oil to treat the pans
• 1/3 cup fresh lemon juice
• 1/2 cup no sodium chicken stock
• 1/4 cup brined capers, rinsed
• 1/4 cup chopped fresh dill
• 1 tbsp butter
• 1 bunch swiss chard, stems removed, chopped
• 1 cup chopped bacon
• 1/2 tsp crushed red pepper flakes

Directions

1. Cook the bacon in a non-stick pan just until beginning to crisp. Remove from heat, remove most of the fat from the pan, leaving a little to saute the Swiss chard with. Set aside.
2. Sprinkle the fish on both sides with the pepper.
3. Prepare a large non stick pan with extra virgin olive oil either by spraying the surface or wiping oil onto the surface using a paper towel. Bring the pan to medium high heat and add the halibut to the pan. Cook 3 minutes on one side until golden and then turn over. Continue to cook for another 3 minutes and then remove briefly to a platter.
4. Add the lemon juice and chicken stock to the hot pan and using a spatula give it a good stir, and then add the capers and the dill.
5. Add the fish back to the pan, cover, and continue to simmer on low for five more minutes. 
6. While the fish is simmering, return the pan with the bacon in it to medium high heat. Add the Swiss chard and toss frequently. As the chard cooks down a bit, add the red pepper flakes. Cook the chard until bright green.Remove the fish to a heated plate, stir 1 tbsp of butter into the pan sauce and whisk well. 
7. Place the chard and bacon on a platter, place the fish on top, and pour the pan sauce over all. Finish with more fresh dill.