Organic Alaskan Halibut Of The Garden

• 2 organic bacon sliced, diced
• 6 ounce organic alaskan halibut
• 1 tablespoon grapeseed oil
• 3 tablespoon organic butter, divded
• 1 organic yellow squash, cut in half-moon slices
• 1 medium size organic tomato, cut into 8 pieces
• 1 cup cooked organic entils
• 1/2 organic shallot, minced
• 1 tablespoon fresh organic tarragon, chiffonade
• 1 tablespoon red-wine vinegar
• 3 tablespoon olive oil
• salt and pepper, to taste

1. Cook bacon until crispy. Remove from pan and set aside. In a small bowl, place tarragon, shallot, red-wine vinegar, salt, and pepper. Mix well. Whisk in olive oil slowly. Set side until ready to use. Add salt and pepper to both sides of the halibut. Place in a clean pan with some grapeseed oil.
2. Sear on both sides. Remove from heat and add 2 teaspoons butter to pan. Place halibut in a 325-degree oven to finish cooking for 3-4 minutes.
3. Meanwhile, in another pan place butter and melt on medium-high. Place squash, add salt and pepper in pan and sear the outside. Cook for about 2 minutes. Add tomatoes to the pan. Add more salt and pepper. Add bacon and oregano to the pan. Mix well. Turn off heat.
4. Place lentils on the bottom of a serving platter. Top with squash and tomato mixture. Place halibut on top. Drizzle small amount of pan drippings on fish. Drizzle vinaigrette over fish and vegetables.
5. Serve. Enjoy!