Braised Halibut with Bacon and Mushrooms

Braised Halibut with Bacon and Mushrooms Recipe
Smoky bacon complements slightly sweet halibut. If you can't find fresh halibut, substitute snapper.

Yield:

4 servings (serving size: 1 halibut fillet, 6 tablespoons mushroom mixture, and 1/2 cup rice)

Recipe from

Cooking Light

Nutritional Information

Calories 388
Caloriesfromfat 26 %
Fat 11.1 g
Satfat 2.7 g
Monofat 5.2 g
Polyfat 2.1 g
Protein 43.1 g
Carbohydrate 27.3 g
Fiber 1.3 g
Cholesterol 64 mg
Iron 3.2 mg
Sodium 617 mg
Calcium 103 mg

Ingredients

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

Preparation

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.

Note:

Robin Vitetta-Miller,

Cooking Light

September 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note