Super-Fast Supper Recipes

Braised Halibut with Bacon and Mushrooms

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

• 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
• 4 applewood-smoked bacon slices
• 1/3 cup pre-chopped 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

Cook rice according to package directions, omitting salt and fat. Drain and keep warm. 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; saute for 3 minutes. Remove mushroom mixture from pan. 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.

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

NUTRITION PER SERVING: CALORIES 388(26% from fat); FAT 11.1g (sat 2.7g,mono 5.2g,poly 2.1g); PROTEIN 43.1g; CHOLESTEROL 64mg; CALCIUM 103mg; SODIUM 617mg; FIBER 1.3g; IRON 3.2mg; CARBOHYDRATE 27.3g


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