Spanish-Style Cod with Israeli Couscous

Recipe Source: Cooking Light

Serves: 2 and a half (the half being Allison)
Total Time: 25 minutes

Ingredients:
2 slices applewood-smoked bacon
1/2 teaspoon salt
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
1 lb skinless cod or other white fish fillets
2 teaspoons bottled minced garlic
1 - 6oz package fresh baby spinach

The recipe orginially called for halibut, but HEB didn't have any fresh, so I chose Cod.

Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, and crumble. 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. Serve with fish.

Nutritional information for fish:
Calories:214 (21% from fat)
Fat:5.1g (sat 1g,mono 2.7g,poly 1.3g)
Protein:37.4g
Carbohydrate:2.4g
Fiber:1.2g

I paired this with Israel couscous because that's what Cooking Light did.

Verdict: I really liked this. Dave really liked the fish and didn't care for the couscous, he said it was a texture thing, so I'm not sure if I'm going to count that as a dislike. Allison ate the couscous and wouldn't touch with fish or spinach. I give it a solid B and I'd definitely make the fish again.

Changes I'd make for next time: I could probably get away with only 3/4 lb of fish at least until Allison start really liking fish again. But it did make enough for me to have leftovers for lunch.