4 slices bacon
⅓ cup chopped onion
1 tbsp chopped thyme
8 oz mushrooms, sliced
2 tsp olive oil
4 – 6 oz halibut fillets
½ tsp salt
¼ tsp black pepper
1 cup dry white wine
2 tbsp chopped fresh parsley
Cut bacon up and cook in large non-stick skillet over medium heat until crisp. Remove from pan onto paper towel to remove excess fat. Add onion, thyme, and mushrooms to drippings in pan; saute for 3 minutes. Remove mushroom mixture from pan.
Heat oil in pan over medium heat. Sprinkle fish with salt and pepper. Add fish to pan, and cook for 2 minutes on each side or until browned. Return the mushroom mixture to pan. Stir in wine, and cook for 3 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Sprinkle with crumbled bacon and parsley.
Serve over rice.
