Striped bass nestles
atop Swiss chard

This dish from The Willows was prepared on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox.

Pat fish dry and sprinkle salt and pepper over skin.

Pre-heat a sauté pan over medium high heat. Coat bottom of pan with oil, then add fish, skin side down. Cook about 3 minutes (do not move fillet, or it may tear), then flip over and cook another 3 to 4 minutes (or until done).

In another pan over low heat, slowly cook bacon to remove excess fat.

After 3 minutes add garlic and shallots; sauté 5 minutes. When bacon is crisp and garlic and shallots are browned, add olive oil, lemon juice, butter and herbs. Turn off heat.

Add chard to pan with fish and let wilt for about 30 seconds. Season with salt and pepper to taste.

Place greens in center of bowl, followed by bass, then bacon mixture.