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.
- Halibut with Bacony Corn Sauté
- Grilled Brussels Sprouts
- Grilled Sweet Potato Slices
Adapted only slightly from Cooking Light recipe
- 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
- 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.
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.