Braised Halibut with Bacon and Mushrooms

Very easy.


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


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.

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.




--Adapted from Cooking Light magazine