For the beans with arugula and tomatoes: Slice the bacon strips into 4 even pieces and cook in a large stock pot over medium-high heat until brown and starting to get crispy. Add the onion and stir, making sure to scrape the bottom of pot. Cook until the onion is soft, about 5 minutes. Add the beans, chicken stock, 8 cups of water, salt and pepper. Bring to a boil, then lower the heat to medium-low and simmer. Stir the beans frequently and check the water level: If they start looking dry add a little more water. When the beans no longer float, after about an hour, reduce the heat to low. Continue cooking until the beans are soft, 25 to 30 minutes more.
For the grilled fish: Heat a grill or heavy grill pan over medium-high heat. If using a grill, coat the fish with the oil, season with salt and pepper and add to the grill using tongs to adjust the fish and prevent sticking. If using a grill pan, season the fish with salt and pepper and add the oil to the grill pan (if the oil begins to smoke, reduce the heat slightly). Cook the fish until white on all sides and edges and firm to the touch, 3 to 4 minutes per side.
Just before serving, add the tomatoes and arugula to the beans and stir in to heat the tomatoes and wilt the arugula, just a few minutes. Serve with the fish.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Alan Balthazar, Executive Chef, 723 Whiskey Bravo