Halibut with Bacon Jam and Roasted Green Beans
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Calories
- 420
- Total Fat
- 22 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 102 milligrams
- Sodium
- 730 milligrams
- Carbohydrates
- 16 grams
- Dietary Fiber
- 4 grams
- Sugar
- 9 grams
- Protein
- 38 grams
- Total: 40 min
- Active: 30 min
Ingredients
1 1/2 pounds green beans, trimmed
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
4 slices bacon, chopped
1 small red onion, chopped
4 teaspoons whole-grain Dijon mustard
4 teaspoons apple cider vinegar
1 tablespoon pure maple syrup
4 6-ounce skinless halibut fillets
2 teaspoons chopped fresh thyme
Directions
- Preheat the oven to 450˚ F. Toss the beans with 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Roast, stirring once, until browned and tender, about 25 minutes.
- Meanwhile, cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until crisp, 5 to 7 minutes. Add the red onion and a pinch each of salt and pepper; cook until the onion is very tender, 6 to 8 minutes, reducing the heat if the bacon starts to get too dark. Add the mustard, vinegar, maple syrup and 2 tablespoons water; simmer until sticky, about 1 more minute.
- Season the halibut fillets all over with salt, pepper and the thyme. Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the fish and cook until just cooked through, about 3 minutes per side.
- Divide the fish and green beans among plates. Top the fish with the bacon jam.