This was delicious and very simple. A friend brought me fresh halibut from Seattle, so I used this recipe. I had baby kale on hand instead of spinach, so I used that - it was wonderful! This is a winner! We will make again. Served with Near East Spanish rice and a salad.
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.
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- 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
- 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
- Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, and crumble. Set aside.
- 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.
- 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.
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