Halibut with Bacon Praline Sauce

This is soooo freaking good. Have made this twice now, would make more often if not for the price of halibut. The filets used in the video below are 6 oz. The recipe is intended for up to 4 filets; I only made 2 because that is all the servings I needed at time of filming. Served with long grain & wild rice, was perfect accompaniment! 

Link to my YouTube short "making of": https://youtube.com/shorts/-hPVoub2gL4

Original recipe credit: https://www.cuisineathome.com/recipes/lunch-dinner/sauteed-halibut-with-bacon-praline-sauce/

Recipe below contains my modifications.

Ingredients:

for the sauce--

2 strips thick-sliced bacon, chopped

2 c. brown sugar (packed)

1/2 c. water

1 sprig fresh rosemary

1/2 tsp. kosher salt

2 T. brandy

2 tsp. fresh lemon juice

1 T. unsalted butter

1 T. bacon drippings

1/2 c. chopped toasted pecans

for the halibut--

1-2 T. olive oil

2-4 halibut filets (around 5-6 oz. each), skin removed, seasoned with salt and pepper

Directions:

1. for the sauce-- Cook bacon over medium heat in a skillet until crisp, then transfer to a paper towel lined plate to drain. Set aside. Reserve 1 T. of bacon drippings in a separate bowl.

2. Pour off rest of drippings, then add brown sugar, water, rosemary, and kosher salt to the skillet. Bring to a boil of medium to medium-high heat. Cook, stirring frequently, for 5 min (it should become syrupy).

3. Remove from heat. Stir in brandy, lemon juice, butter, and reserved drippings until butter has melted and all is combined. Stir in the pecans. Keep sauce warm over low heat.

4. for the halibut-- Add the olive oil to a non-stick skillet over medium to medium-high heat. Once heated, add the halibut filets and cook about 4-5 min per side, until internal temp reaches 145°F.

5. Drizzle halibut filets with sauce and top with reserved cooked bacon. Enjoy!