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

Smoky bacon complements slightly sweet halibut. If you can't find fresh halibut, substitute snapper.

How to Make It

Step 1

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

Step 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.

Step 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.

You May Like

Ratings & Reviews

Megan2's Review

February 24, 2009
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.