Seared Halibut Steaks with Hot Bacon and Roma Bean Relish

In a large, non-stick skillet, over medium heat, cook the bacon in the butter until cooked, but not yet crisp. Add the raw sliced beans to the pan, and continue cooking, stirring constantly until the beans are just tender, about 4 minutes. Remove the bacon and bean mixture to a strainer to drain, and place the pan back over the flame. There should be enough residual fat in the pan to cook the fish, but if not, add some more. Season the halibut with salt and fresh ground black pepper. Sear for about 3-4 minutes per side, or until cooked to your liking. Remove the fish to warm plates and add the bacon and bean mixture back to the pan. Pour in the lemon juice, and cook for one minute to heat through. Taste for seasoning and adjust with salt and fresh ground black pepper. Spoon the bacon and bean mixture over the halibut steaks and serve immediately. If desired, do a thin drizzle of hot sauce on the plate for color, and to spice things up a bit. (I used Sriracha here). Since it's on the side of the plate, the diner can use as much, or as little, as they like.