Halibut

1/3 C. LOW FAT MAYONAISE
2 TBSP. CHOPPED PARSLEY
1 TBSP. CHIVES CHOPPED
1 TBSP. DIJON MUSTARD
1 TSP. LEMON JUICE
1/8 TSP. SALT
1 CLOVE GARLIC MINCED
FISH:
2 TSP. PAPRIKA
1 TSP GROUND CUMIN
1/2 TSP. SALT
1/2 TSP SUGAR
1/2 TSP GARLIC POWDER
1/2 TSP. DRIED OREGANO
1/4 TSP. DRIED THYME
1/4 TSP GROUND RED PEPPER
2 LBS HALIBUT FILLETS
2 TSP. CANOLA OIL
TO PREPARE SAUCE, COMBINE FIRST 8 INGREDIENTS IN BOWL. 
COVER AND CHILL.
TO PREPARE FISH, COMBINE PAPRIKA AND NEXT 7 INGREDIENTS THROUGH RED PEPPER.
SPRINKLE FISH EVEN WITH SEASON MIX. HEAT OIL IN LARGE SKILLET OVER MEDIUM HEAT.
ADD FISH TO PAN, SAUTE 4 MINUTES ON ECH SDIE OR UNTIL FLAKES WITH FORK. 
SERVE WITH SAUCE. SERVES 4

 

1 (3 1/2 oz bag) boil in a bag long grain rice
4 applewood smoked bacon slices
1/3 c. chopped onion
1 tabs. chopped thyme
8 oz. sliced mushrooms
2 teasp. olive oil
4 (8 oz.) halibut fillets
1/2 teasp. salt
1/4 teasp. black pepper
1 c. dry white wine
2 tabsp. chopped parsley
Cook rice, drain and keep warm.  
Cook bacon until crisp. Crumble, set aside.
Add onion, thyme, mushrooms, saute for 3 min.  
Heat oil in pan over mediun heat, sprinkle fish with salt and pepper
cook for 2 minutes on each side till browned.
Stir in wine and cook for 3 minutes till fish flakes.
Sprinkle with bacon and parsley. Serve over rice.
Approx. 4 servings.

 
 
 
 
 
 
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