In a medium skillet, heat olive oil over medium heat. Add the chopped onion and bell pepper, sauté until softened, about 5 minutes. Stir in the garlic and cook for another minute. Add the diced tomato, cumin, paprika, salt, and black pepper. Cook until the mixture thickens slightly, about 10 minutes. Set aside.

Beurre Blanc Preparation

Prepare the Beurre Blanc

In a saucepan, combine white wine and shallots. Bring to a boil and reduce until almost dry. Lower the heat and whisk in the cold butter, one cube at a time, allowing each cube to fully incorporate before adding the next. Stir in lemon juice, salt, and pepper. Keep warm.

Halibut Preparation

Cook the Halibut

In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pan. Season the halibut fillets with salt and pepper, then sear in the bacon fat for about 4-5 minutes per side, or until cooked through and flaky. Remove from the skillet.

Assembly

Serve the Dish

On a plate, place a generous spoonful of sofrito, top with a halibut fillet, drizzle with beurre blanc, and sprinkle with crispy bacon. Serve immediately.