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7-8 oz. fresh white fish, such as grouper, snapper, etc.

3-4 pcs. smoky bacon, such as Benton's

1 c. thinly sliced sweet yellow onion (make sure to use sweet onion, not Spanish onion)

1/4 c. rich chicken stock

kosher salt and black pepper to taste (about 1 T. each)

1/4 stick unsalted butter

Method:

Melt butter in saute pan over low heat. Add bacon and slowly cook until brown & crisp. Remove bacon and keep warm. In same pan saute onion until tender. Remove onion from pan. Increase heat to medium high; sear fish on one side until lightly brown. Flip fish over, add onion and bacon to pan, pour off any extra oil/ butter. Deglaze pan with chicken stock and place in oven at 375 degrees for 8-10 minutes.

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