2 strips bacon, cut crosswise into slivers about 1/4 inch wide
2 tablespoons butter
1 medium shallot, finely diced
1 tablespoon rice vinegar
1/4 teaspoon sugar
1 tablespoon chopped flat-leaf parsley
1 tablespoon olive oil
3/4 pound to 1 pound halibut cheeks
Salt and pepper
Heat a small non stick skillet over medium-high heat. Add the bacon slivers and cook, stirring often, until bacon is browned and crisp. Using a slotted spoon, remove bacon pieces to paper towels to drain; if necessary, pour off all but about 1 tablespoon of bacon fat. Reduce heat to medium and add butter to bacon fat in skillet. When butter has melted, add shallots and cook, stirring often, until they turn light brown and begin to caramelize, 4 to 5 minutes. Add bacon pieces back to pan; stir and continue cooking another 1 to 2 minutes. Stir in vinegar, sugar and parsley them remove relish from heat and keep warm.
Heat olive oil in a large non-stick skillet over medium high heat. Season halibut cheeks with salt and pepper then add to pan. Cook 2 to 3 minutes then turn and cook an additional 2 to 3 minutes, until cheeks are almost firm to the touch. Do not overcook. Place halibut cheeks on plates, spoon relish over fish and serve immediately. Serves 2