Halibut with Bacony Corn Sauté

Halibut with Bacony Corn Sauté

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    tablespoon extra-virgin olive oil

  • 4

    (6-ounce) skinless halibut fillets

  • ¼

    teaspoon salt

  • ¼

    teaspoon freshly ground black pepper

  • 1

    center-cut applewood-smoked bacon slice

  • cups fresh corn kernels (about 4 ears)

  • tablespoons butter

  • ¾

    cup (1-inch) sliced green onions

  • 4

    lime wedges

Directions

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.


Nutrition

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