A few weeks ago when I was at the market I spied halibut at a crazy low price - about 2/3 the normal price. You can imagine what happened -even though I went into the store to buy 2 thinsg I came out with a full bag and spent over 8- bucks.
I am unable to resist a sale.
Back home discovered that the seafood section of the freezer was full so I had to start eating this fish up.
It worked out well when Paul declared that he wanted to cook some fish for dinner. The August Cooking Light magazine had a great feature of so-called five-ingredient recipes (I say so-called because I am old-fashioned and literal, if a recipe is to be 5 ingredients I do not wish to see 9 things listed) one of which was this great Halibut with a Bacony (is that even a word?) corn saute.
It was quick together and tasted amazing. Like many Cooking Light recipes which use bacon you're using a small quantity - just enough to add some flavour yet not enough to have you searching for the next waist size up in pants. We used fresh corn from the market and I guess it must have been giant corn as I only needed 2 ears, not the 4 suggested in the recipe.
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
2 ¼ cups fresh corn kernels (about 4 ears)
1 ½ tablespoons butter
¾ cup (1-inch) sliced green onions
4 lime wedges
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.