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.
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)
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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
- 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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