Rating: 4.5 stars
19 Ratings
  • 5 star values: 12
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

The corn sauté makes a sweet, tasty bed for the fish and almost makes this a complete meal. Let the fillets cook undisturbed over medium-high heat for a beautiful sear.

Laraine Perri
Recipe by Cooking Light May 2014

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Credit: Colin Clark; Styling: Missie Neville Crawford

Recipe Summary test

Yield:
Serves 4 (serving size: 1/2 cup corn mixture and 1 fillet)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook bacon in a skillet over medium heat 4 minutes or until crisp, stirring occasionally. Add shallot and white parts of onions; sauté 2 minutes. Add wine, scraping pan to loosen browned bits. Stir in vinegar, corn, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 4 minutes or until thoroughly heated. Stir in green parts of onions.

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  • Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Sprinkle fillets with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Add fillets to pan; cook 4 minutes. Turn and cook 3 minutes or until desired degree of doneness. Divide corn mixture among 4 plates; top with fillets. Sprinkle thyme evenly over fillets.

Chef's Notes

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.

Nutrition Facts

363 calories; fat 14.6g; saturated fat 2.9g; mono fat 5.6g; poly fat 4.6g; protein 40g; carbohydrates 17g; fiber 2g; cholesterol 94mg; iron 1mg; sodium 392mg; calcium 31mg.
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