Halibut with Bacony Corn Sauté

Halibut with Bacony Corn Saute Recipe
Photo: Justin Walker; Styling: Kaitlyn Du Ross
Be sure to buy fresh, never-frozen fish, summer corn on the cob and in the husks, and your favorite bacon. Applewood-smoked bacon is more subtle than hickory or mesquite and won't clobber all of the other ingredients. Just a spritz of fresh lime juice brings the flavors into perfect balance.

Yield:

Serves 4 (serving size: 1 fillet and about 1/2 cup corn mixture)
Total time: 20 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 20 Minutes
Total: 20 Minutes

Nutritional Information

Calories 309
Fat 11.4 g
Satfat 4.1 g
Monofat 4.7 g
Polyfat 1.4 g
Protein 34.9 g
Carbohydrate 17.8 g
Fiber 2.5 g
Cholesterol 96 mg
Iron 1 mg
Sodium 343 mg
Calcium 32 mg

Ingredients

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. 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. 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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Julianna Grimes,

Cooking Light

August 2013
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