Braised Halibut with Bacon and Mushrooms

1 3.5oz. bag boil-in-bag long-grain rice
4 applewood-smoked bacon slices
1/3 cup chopped onion
1 tsp. chopped fresh thyme
8oz. sliced mushrooms
2 tsp. olive oil
4 (6oz. each) halibut fillets
1/2 tsp. salt
1 cup dry white wine
2 tbsp. chopped fresh parsley

Cook rice according to package directions, omitting salt and fat. Drain and keep warm.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove
bacon from pan; crumble. Add onion, thyme, and mushrooms to drippings in
pan; sauté for 3 minutes. Remove mushroom mixture from pan.

Heat oil in pan over medium heat. Sprinkle fish with salt. 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.

4 servings