Instructions: Cook bacon in large skillet over medium heat until crisp, about 8 minutes. Transfer to paper towels to drain. Crumble bacon.

Pour off all but 3 tablespoons drippings from skillet. Add 1 tablespoon butter and stir to melt. Sprinkle fish with salt and pepper. Coat flesh side of fish with flour; shake off excess. Add fish, flesh-side down, to skillet. Cook 2 minutes. Turn fish over. Cook until just opaque in center, about 2 minutes. Transfer fish to 2 plates.

Pour off drippings from skillet; wipe skillet clean. Melt 4 tablespoons butter in same skillet over medium heat. Add all but 2 tablespoons onions; saute 3 minutes. Stir in bacon, lemon juice, capers, and tarragon. Season sauce with salt and pepper.

Pour sauce over fish. Sprinkle fish with 2 tablespoons green onions.

This recipe yields 2 servings;

can be doubled.

Comments: Steamed spinach and parsleyed baby red potatoes round out this seasonal plate. Chocolate cream pie is always in season.

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