Spanish-Style Halibut

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