1 T. EVOO

4 sliced Applewood Smoked Bacon, chopped

1 Red Onion, chopped

3 T. Red Wine Vinegar

6 C. Swiss Chard, coarsely chopped

Salt and Pepper

1/2 tsp. grated Nutmeg

5 T. Butter, softened

2 1/4 2 1/2 lb. Haddock Fillets, cut in 4 portions

Juice of 1/2 Lemon

1/4 C. Mayonnaise

10 Chive Blades, snipped or chopped

 

Preheat broiler and preheat skillet over medium high heat. To skillet add evoo and bacon. Render bacon for 3 minutes then add onion and cook together with bacon for another 3 to 4 minutes. Deglaze the pan with vinegar. Add greens in bunches, wilting into the pan. Season greens with salt, pepper and nutmeg. Reduce heat to medium low and let the greens cook for 10 minutes, tossing occasionally with tongs.  Grease a shallow broiler pan with 1 T. butter. Set fish into pan, white fleshy side up. Dress fish with lemon juice and some salt. Mix remaining butte with mayonnaise. Broil fish for 3 to 4 minutes, about 3 to 4 inches from the heat, then remove from oven and slather with the mayo-butter mixture. If pan looks dry, add a splash of water, then return to the oven. Broil for 5 minutes more, or until tops are bubbly and evenly browned. Top cooked fish with chives and transfer to dinner plates. Serve with greens on side.