FISH WITH BACON, RED ONION, CITRUS OVER WILTED SPINACH

Steps:

• Prepare the oranges and grapefruit by removing the rind and pith and cutting the individual segments away from the membrane. Put into a bowl and reserve. Saute bacon slowly until golden and crisp. Drain on paper towels and set aside. Reserve bacon fat for cooking fish. Using the same skillet heat 2 Tbsp bacon fat over high heat. Season fish w/S&P. Sear well on one side (about 1 minute) then turn them. Add red onion, fruit, tarragon and bacon, bring to a simmer. Cover with a tight fitting lid. Remove from the heat and steam for 5-6 mins depending upon thickness of the fish. In another skillet heat either 1 tbsp bacon fat or olive oil over med-high heat. Once the oil is hot add the spinach. Toss with tongs or a spatula until just wilted. Portion the spinach onto the plates. Place fillet over spinach and spoon fruit & onions & juices over the fish.