Smoky bacon complements slightly sweet halibut. If you can't find fresh halibut, substitute snapper.
1 (3 1/2-ounce) bag boil-in-bag long-grain rice
4 applewood-smoked bacon slices
1/3 cup prechopped onion
1 tablespoon chopped fresh thyme
8 ounces presliced mushrooms
2 teaspoons olive oil
4 (6-ounce) halibut fillets
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup dry white wine
2 tablespoons chopped fresh parsley
How to Make It
Cook rice according to package directions, omitting salt and fat. Drain and keep warm.
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add onion, thyme, and mushrooms to drippings in pan; sauté for 3 minutes. Remove mushroom mixture from pan.
Heat oil in pan over medium heat. Sprinkle fish with salt and pepper. Add fish to pan, and cook for 2 minutes on each side or until browned. Return the mushroom mixture to pan. Stir in wine, and cook for 3 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Sprinkle with crumbled bacon and parsley. Serve over rice.
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I thought the sauce tasted good, but I think using it with such an expensive piece of fish was kind of a waste because the bacon and mushroom kind of took over the dish. I'll probably use tilapia if I make this again.
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