Seared Halibut With Sauteed Swiss Chard And Salsa Cruda

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Olive oil

1 clove garlic, smashed

Pinch crushed red pepper

1 slice bacon, cut into 1/2-inch lengths (lardons)

4 large Swiss chard leaves, stems removed and cut into 1/2-inch lengths, leaves cut into 1-inch lengths

1/4 cup chicken stock, divided


1 (6-ounce) halibut filet

1/2 cup Salsa Cruda, recipe follows

1/2 pound heirloom tomatoes (assorted colors preferred), stemmed, seeded and cut into 1/4-inch dice

1/4 small red onion, cut into 1/4-inch dice

1/2 small zucchini, green part only, cut into 1/4-inch dice

5 pitted Gaeta or kalamata olives, slivered

1 clove garlic, smashed and finely chopped

1 sprig fresh oregano, picked and leaves chopped

3 basil leaves, chiffonade

1 1/2 tablespoons red wine vinegar

1 1/2 tablespoons extra-virgin olive oil

Kosher salt

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