Lunch: Halibut with Bacony Corn Sauté Recipe | MyRecipes

Recipe by Julianna Grimes 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 spr

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

Instructions

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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