Serves 4 (serving size: 1 fillet and about 1/2 cup corn mixture)
Photo: Justin Walker; Styling: Kaitlyn Du Ross
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
How to Make It
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.
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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I bought a really nice, fresh piece of halibut from our local fish monger and that makes this recipe. The bacon/corn saute is really easy and good. I made 2 slices of bacon and the whole recipe of corn, etc. for the 2 of us.
very good meal. used mahi mahi. (with some old bay as suggested). cooked the bacon on the grill burner for odor purposes, while i grilled the corn. the lime was a nice addition. diced tomatoes would probably be good in the salad. daughter liked.
The bacony corn is awesome - have used it as a side dish with other protein. Made this with halibut the first time and then with other less pricy fish. I did add some Old Bay to the fish for a little kick.
Really great - couldn't find halibut (out of season) so I used some beautiful tilapia I got at Costo. It was a good substitute. DD wanted more bacon, natch. Quick and easy to prepare and very elegant looking on the plate. I would definitely serve this to guests. We had steamed broccoli on the side.