Braised Halibut with Bacon and Mushrooms

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

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Nutritional Information

Amount per serving
  • Calories: 388
  • Calories from fat: 26%
  • Fat: 11.1g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 5.2g
  • Polyunsaturated fat: 2.1g
  • Protein: 43.1g
  • Carbohydrate: 27.3g
  • Fiber: 1.3g
  • Cholesterol: 64mg
  • Iron: 3.2mg
  • Sodium: 617mg
  • Calcium: 103mg


  • 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


  1. Cook rice according to package directions, omitting salt and fat. Drain and keep warm.
  2. 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.
  3. 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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