Ingredients

4 servings

　　1 tablespoon extra-virgin olive oil (EVOO) (once around the pan)

　　4 slices applewood-smoked bacon, chopped

　　1 medium red onion, chopped

　　3 tablespoons red wine vinegar

　　6 cups (1 1/2 pounds) Swiss chard or red Swiss chard, coarsely chopped

　　Salt and freshly ground black pepper

　　1/2 teaspoon grated nutmeg (eyeball it)

　　5 tablespoons softened butter

　　2 1/4 to 2 1/2 pounds haddock fillets, cut into 4 portions

　　Juice of 1/2 lemon

　　1/4 cup mayonnaise

　　10 fresh chive blades, snipped or chopped

　　

Step 1

Preheat the broiler and preheat a skillet over medium-high heat.

　　

Step 2

To the skillet, add the EVOO and bacon. Render the bacon fat 3 minutes, then add the onion and cook together with the bacon for another 3 or 4 minutes. Deglaze the pan with the vinegar. Add the greens in bunches, wilting into the pan. Season the greens with salt, pepper, and nutmeg. Reduce the heat to medium low and let the greens cook for 10 minutes, tossing occasionally with tongs.

　　

Step 3

Grease a shallow broiler pan with 1 tablespoon of the butter. Set the fish into the pan, white, fleshy side up. Dress the fish with the lemon juice and some salt. Mix the 4 tablespoons of remaining butter with the mayonnaise. Broil the fish for 3 or 4 minutes, 3 or 4 inches from heat, then remove from the oven and slather the combined mayo-butter evenly over the fish. If the pan looks dry, add a splash of water to it and return the fish to the oven. Broil the fish for 5 minutes more, or until the top of the haddock is bubbly and evenly browned. Top the cooked fish with the chives and carefully transfer to dinner plates with a fish spatula. Serve with a pile of bacon-fried greens on the side.

　　Rachael Ray's 30-Minute Get Real Meals