Adapted from myrecipes.com
tablespoon extra-virgin olive oil
(6-ounce) skinless halibut fillets
teaspoon freshly ground black pepper
center-cut applewood-smoked bacon slice
cups fresh corn kernels (about 4 ears)
cup (1-inch) sliced green onions
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.