Ingredients

serves 4

　　2 leeks

　　4 halibut fillets, 6 ounces each

　　Salt and pepper

　　1/4 cup all-purpose flour or cornmeal

　　1 tablespoon Old Bay seafood seasoning

　　1 tablespoon EVOO (extra-virgin olive oil)

　　4 slices bacon, chopped

　　1 pint cherry tomatoes, halved

　　2 tablespoons butter, softened

　　1 teaspoon hot sauce

　　2 sandwich-size English muffins

　　

Step 1

Trim the leeks of tough tops, 4 to 5 inches, and trim the root ends. Halve the leeks lengthwise. Slice them and wash vigorously in a large bowl of water, then drain on a clean dish towel.

　　

Step 2

Pat the fish dry and season with salt and pepper. Mix the flour or cornmeal with the Old Bay seasoning, then pat the top of the fillets in the mixture. Heat the EVOO in a large skillet over medium-high heat. Add the fish crusted side down. Cook for 5 to 6 minutes, turn, and cook for 2 minutes more. Then remove the fish to a platter and tent loosely with foil. Add the bacon to the pan and brown for 3 to 4 minutes. Add the leeks and wilt for 2 minutes, then add the tomatoes, heat them through, and turn off the heat.

　　

Step 3

Meanwhile, in a small bowl combine the butter and hot sauce. Toast the English muffins and spread with the butter mixture. Halve the English muffins, making 8 half-moons, total.

　　

Step 4

Pour the leeks and tomatoes over the fish. Serve 2 half-moon buttered muffins alongside.

　　Rachael Ray's Look + Cook