Recipe by Cynna
Smoked paprika provides a nice contrast for the sweetness of halibut. You can substitute snapper or any firm white fish if you can't find fresh halibut. From Cooking Light July 2007
- 1 slice bacon (applewood smoked)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon smoked paprika
- 1⁄4 teaspoon black pepper, freshly ground
- 4 (6 ounce) halibut fillets, skinless
- 2 garlic cloves, minced
- 6 ounces Baby Spinach
Directions See How It's Made
- Cook bacon in skillet until crisp; remove from pan, crumble and set aside.
- Combine salt, paprika, and pepper in a small bowl.
- Sprinkle spice mixture evenly over fish.
- Add fish to bacon drippings in skillet and cook for 3 minutes on each side or until fish flakes easily.
- Remove fish from pan and keep warm.
- Add garlic to pan and cook for 1 minute; stirring frequently.
- Add bacon and spinach to pan and cook until spinach begins to wilt (about 1 minute).
- Serve with fish.