Spanish-Style Halibut

Smoked paprika contrasts nicely with the sweet halibut. If you can't find fresh halibut fillets, substitute snapper or another firm white fish. Plate with herbed Israeli couscous.

Yield: 4 servings (serving size: 1 fillet and 1/2 cup spinach mixture)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 214
  • Calories from fat: 21%
  • Fat: 5.1g
  • Saturated fat: 1g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 1.3g
  • Protein: 37.4g
  • Carbohydrate: 2.4g
  • Fiber: 1.2g
  • Cholesterol: 57mg
  • Iron: 2.9mg
  • Sodium: 475mg
  • Calcium: 124mg

Ingredients

  • 1 slice applewood-smoked bacon
  • 1/2 teaspoon salt
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 4 (6-ounce) skinless halibut fillets
  • 2 teaspoons bottled minced garlic
  • 1 (6-ounce) package fresh baby spinach

Preparation

  1. Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, and crumble. Set aside.
  2. Combine 1/2 teaspoon salt, smoked paprika, and 1/4 teaspoon black pepper in a small bowl. Sprinkle spice mixture evenly over fish. Add fish to drippings in pan, and cook for 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan, and keep warm.
  3. Add 2 teaspoons garlic to pan, and cook for 1 minute, stirring frequently. Stir in bacon. Add spinach to pan, and cook for 1 minute or until the spinach begins to wilt. Serve with fish.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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