RECIPE
Smoked paprika contrasts nicely with the sweet halibut. If you can't find fresh fillets, substitute snapper or another firm white fish. Plate with herbed Israeli couscous.Yield
4 servings (serving size: 1 fillet and 1/2 cup spinach mixture)
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
Preparation
Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, and crumble. Set aside.
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.
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.
Nutritional Information
Calories:214 (21% from fat)
Fat:5.1g (sat 1g,mono 2.7g,poly 1.3g)
Protein:37.4g
Carbohydrate:2.4g
Fiber:1.2g
Cholesterol:57mg
Iron:2.9mg
Sodium:475mg
Calcium:124mg
Spanish cooking@home
by cooking mania
