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Ingredients

• 1 pint grape tomatoes
• 3 tablespoons extra-virgin olive oil (EVOO)
• Salt and pepper
• Four 1-inch-thick halibut steaks (6 to 8 ounces each)
• 3 scallions, finely chopped
• 2 teaspoons grated lime peel
• 4 slices center-cut bacon or black pepper bacon, chopped
• 1 onion, chopped
• 2 cloves garlic, chopped
• 2 tablespoons balsamic vinegar
• 2 tablespoons brown sugar
• 2 teaspoons hot pepper sauce
• 1 teaspoon Worcestershire sauce
• 2 cups chicken broth
• 1 cup milk
• 1 cup quick-cooking polenta
• 1/4 cup honey mustard
• 1 tablespoon butter

Description

Rachael Ray Magazine