ARF/5-A-Day #119

by Cate on May 13, 2008

spanish-style-halibut-small.jpgWhen the e-mail from Cooking Light magazine arrived in my e-mail box this morning, dinner was decided in an instant.  Spanish-Style Halibut it was.  I think calling it “Spanish-style” is a bit of a stretch since not much past the smoked paprika really makes it “Spanish-style,” but no matter.  Dinner for under 10 bucks, dirtying only one pan, tabled within 30 minutes from start to finish, and delicious and healthy to boot … a tall order to fill, but successfully done.  With the spinach, it’s perfect for tonight’s ARF/5-A-Day roundup.  Now on to what other food bloggers are serving up…

I’m with Claire … you can’t go wrong with roasted vegetables, and it looks like green beans are no exception:

Paula from The Cookbook Junkie is up next, with a new potato recipe (Horseradish Smashed Potatoes) from The Most Decadent Diet Ever cookbook:

Table for Two is thinking warm weather with her Summertime Pasta this week:

Newcomer Renae du Jour joins us this week with a Simple Watermelon Salad:

Amazingly, these dairy- and egg-free Fulla Oats Cookies are the 45th ARF/5-A-Day contribution from Sarah since she started joining in the roundup – way to go!

Laurie from Mediterranean Cooking in Alaska does Carrots with Capers by way of Marcella Hazan:

Want to join in next week’s ARF/5-A-Day roundup?  It’s easy, and you can find out how right here

A year ago today … nothing.
Two years ago today … rained out in Brimfield, but in the pink!
Three years ago today … nothing.

Spanish-Style Halibut
Recipes courtesy of Karen Levin , Cooking Light, JULY 2007

1 slice applewood-smoked bacon (I used three slices … shhh, don’t tell; I figure I offset this by upping the spinach)
1/2 teaspoon salt
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
(6-ounce) skinless halibut fillets (I used flounder to save time in having to skin the halibut)
teaspoons bottled minced garlic
(6-ounce) package fresh baby spinach (I used a full 9-ounce bag)

Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, and crumble. (I let the brain degrease a bit on a paper towel before crumbling). 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. (I added about a teaspoon of olive oil, just to keep things wet enough to keep garic from burning).  Serve with fish.

Yield: 4 servings (serving size: 1 fillet and 1/2 cup spinach mixture)

CALORIES 214(21% from fat); FAT 5.1g (sat 1g,mono 2.7g,poly 1.3g); PROTEIN 37.4g; CHOLESTEROL 57mg; CALCIUM 124mg; SODIUM 475mg; FIBER 1.2g; IRON 2.9mg; CARBOHYDRATE 2.4g

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{ 2 comments… read them below or add one }

Laurie Constantino May 13, 2008 at 11:47 pm

The “spanish” cod sounds really good tho I agree with you about its alleged spanish origins. Everything tastes better with bacon! I’m thinking the fish with the horseradish potatoes would be an amazing meal. Great roundup, as always. Thanks!

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My Sweet & Saucy May 14, 2008 at 9:06 pm

Thanks for checking out my blog! I love these menu items you highlighted…everything looks sooo delicious!

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