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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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 |
Directions:
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.
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