Prep 15 mins
Cook 8 mins
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
- 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.
Restaurant quality, yet so simple to make. The smoked paprika makes it. Thank you.
This fish was really simple and easy to prepare, yet surprisingly flavorful. We loved it. I served it with a side of roasted butternut squash. I would definitely make this again. Thanks for a keeper!