Bacon-Crusted Halibut with Wild Mushrooms and Arugula
Ingredients
- 2 slices bacon
- ⅓ cup panko breadcrumbs
- ⅛ tsp pepper
- 1 egg white
- 2 halibut fillets (see Note)
- ¼ tsp kosher salt, divided
- 2 (4-oz) pkg exotic mushroom blend (or use sliced baby portobellos)
- 1 clove garlic, minced
- ½ (5-oz) pkg arugula
- 1 Tbsp olive oil
Instructions
- Preheat oven to 400°F. Cook bacon in a nonstick skillet over medium-high heat 5 to 6 minutes or until crisp. Drain, reserving drippings in skillet. Mince bacon.
- Combine bacon, panko, and pepper in a shallow dish. Place egg white in a second shallow dish. Line a baking sheet with parchment paper.
- Dip top of each fish fillet in egg white; dredge in panko mixture, pressing to adhere. Transfer to baking sheet, crust sides up. Sprinkle with ⅛ tsp salt.
- Bake 8 to 10 minutes or until just opaque in center. Increase oven temperature to broil. Broil 3 to 4 minutes or until crust is lightly browned and fish flakes with a fork.
- Meanwhile, cook mushrooms and garlic in hot drippings in skillet over medium heat 8 minutes or until tender. Remove from heat; cool slightly.
- Toss together arugula, oil, ⅛ tsp salt, and mushrooms in a bowl. Divide arugula mixture between 2 plates; top with fish.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
444
|
444
|
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