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Fish for Dinner: Halibut with Bacony Corn Sauté

6/24/2015

1 Comment

 
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Not long ago I wrote a post in which I bashed bacon, but now I’d like to kiss and make up.

This dish provides the perfect combo of flavors for a summer supper. Fresh corn cut from the cob, nice large chunks of green onions, smoky bacon (crumbles and drippings for a double whammy of flavor), and a beautifully seared piece of mild white fish riding on top.  

It’s fresh and fast and it’s what you want for dinner. 



Give a listen to this fishin’ ditty as you read on. Remember to click on the pictures to enlarge them and read the captions. 

How We Prepared It:

  • Halibut with Bacony Corn Sauté
  • Grilled Brussels Sprouts
  • Grilled Sweet Potato Slices

Halibut with Bacony Corn Sauté
Adapted only slightly from Cooking Light recipe
Printable Recipe- Halibut with Bacony Corn Sauté
File Size: 501 kb
File Type: pdf
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Ingredients:

  • 1 tablespoon extra-virgin olive oil
  • 4 (6-ounce) skinless halibut fillets
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2-3 center-cut applewood-smoked bacon slices
  • 2 1/4 cups fresh corn kernels (about 3-4 ears)
  • 1 1/2 tablespoons butter
  • 3/4 cup (1/2-inch) sliced green onions
  • 4 lime wedges

Preparation:

  • 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. (Cook's note: I cooked the bacon ahead of time and reserved the drippings.)

  • 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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The Verdict:  This is a good, simple treatment for this and many other mild white fishes with a little firmness to them. The freshness of the fish remains the star of this show here; the whole thing tastes very clean, if that makes any kind of sense.

Fresh corn in season is amazing, cooked just a little to dull the edge of rawness. Combined with tasty bacon and green onion, the stars begin to align. It’s still a little early for the best local corn to hit the farmers markets here in the Chicago area, so we’ll try this recipe again in a few weeks.

Grilling the Brussels sprouts was an experiment gone wrong, but I do recommend the grilled sweet potato slices lightly brushed with a combination of maple syrup and olive oil.

1 Comment
Karen
6/24/2015 11:28:46 am

The meal looks fabulous from start to finish! Bookmarked.

Reply



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