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Categories:
extra-virgin olive oil salt freshly ground black pepper center corn kernels butter green onions lime wedges
Viewed: 7 - Published at: 2 years agoIngredients
- 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
Method
- 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; saute 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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