Braised Halibut with Bacon and Mushrooms |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Smoky bacon complements slightly sweet halibut. If you can't find fresh halibut, substitute snapper. Ingredients:
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 |
Directions:
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.
|
|