Bacon-Crusted Halibut with Wild Mushrooms and Arugula
Pan-Steamed Asparagus
Ingredients
- 6 slices bacon
- 1 cup whole wheat panko breadcrumbs
- ¼ tsp pepper
- 1 large egg, lightly beaten
- 6 halibut fillets (see Note)
- 4 (4-oz) pkg exotic mushroom blend (or use sliced baby portobellos)
- 2 cloves garlic, minced
- 1 (5-oz) pkg arugula
- 2 Tbsp olive oil
Instructions
- Preheat oven to 400°F. Cook bacon in a large nonstick skillet over medium-high heat 5 to 6 minutes or until crisp. Drain, reserving 2 Tbsp drippings in pan. Mince bacon.
- Combine bacon, panko, and pepper in a shallow dish. Place egg in a second shallow dish. Line a large baking sheet with parchment paper.
- Dip top of each fish fillet in egg; dredge in panko mixture, pressing to adhere. Transfer to prepared pan, crust sides up. Sprinkle fish lightly with salt.
- Bake 8 to 10 minutes or until just opaque in center. Increase oven temperature to broil. Broil fish 3 to 4 minutes or until crust is lightly browned and fish flakes with a fork.
- Meanwhile, add mushrooms and garlic to hot drippings in pan; cook over medium heat 8 minutes or until tender. Remove from heat; cool slightly.
- Toss together arugula, oil, and mushroom mixture in a bowl; season with salt to taste. Divide among 6 plates; top with fish.
Side Dish Ingredients
- 2 lb asparagus, trimmed
- ½ cup water
Side Dish Instructions
- Bring asparagus and water to a boil in a large skillet over medium-high heat.
- Cover, reduce heat, and simmer 6 minutes or until crisp-tender. Season with salt and pepper to taste.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
307
|
0
|
307
|
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