Prep: 15 minutes
Cook: 30 minutes
Makes: 2 servings
1 swordfish steak, 1 lb.
2 to 3 cups broth (fish, shellfish, chicken or vegetable)
1 slice bacon, cut crosswise into slivers
2 handfuls baby arugula
1/2 cup halved cherry tomatoes
Kosher salt and freshly ground black pepper
Poach: Settle fish in a baking pan just large enough to hold it. Pour in broth to cover. Slide into a 350-degree oven, and poach until the interior reaches 115 degrees, about 30 minutes.
Crisp: Meanwhile, heat a large cast-iron skillet over medium. Cast on bacon slivers, and sizzle until crisp, about 5 minutes. Use a slotted spoon to scoop out bacon and drain on paper towels. Leave rendered fat in the pan.
Toss: Heap arugula in a bowl. Scatter on tomatoes. Drizzle with a little oil and vinegar. Season with salt and pepper. Toss. Divide salad onto two plates. Scatter on bacon slivers.
Brown: When fish is poached, pull it out of the broth and pat dry with paper towels. Heat rendered bacon fat in the skillet over medium-high heat. Slide in fish and sizzle to a nice brown finish, about 1 minute per side.
Serve: Discard fish skin. Divide swordfish steak in half. Settle over salad on each plate. Enjoy.