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Halibut with Bacony Corn Sauté

August 15, 2013

Ingredientshalibut-bacony-corn-saute-ck-l

  • 1 tablespoon extra-virgin olive oil
  • 4 (6-ounce) skinless halibut fillets
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 center-cut applewood-smoked bacon slice
  • 2 1/4 cups fresh corn kernels (about 4 ears)
  • 1 1/2 tablespoons butter
  • 3/4 cup (1-inch) sliced green onions
  • 4 lime wedges

Preparation

  1. 1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle fish evenly with salt and freshly ground black pepper. Add fish to pan; sauté 4 minutes on each side or until golden and cooked to desired degree of doneness. Remove fish from pan; keep warm.
  2. 2. Reduce heat to medium. Add bacon to pan; cook 4 minutes or until crisp. Remove bacon from pan; crumble. Add corn to drippings in pan; cook 3 minutes or until beginning to brown, stirring occasionally. Stir in butter; cook 1 minute or until butter melts. Stir in crumbled bacon and green onions. Serve with lime wedges.
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