I discovered this recipe in the August 2013 issue of Cooking Light. Since I started my weight loss regimen in the spring of 2013 and moved toward healthier eating habits, I have tried to eat fish at least once a week. I tend toward simple salmon preparations, but when I came across this halibut recipe I had to try it…and I’m thrilled I did. The halibut cooks very quickly and is a mild-tasting meaty fish. The bacon-corn saute is addictive.
This recipe works best with fresh halibut and fresh corn. Because halibut can be pricey, I don’t recommend this as a weekly addition to your recipe repertoire, but it’s a great alternative to other basic fish recipes. Make this that special fish meal you have periodically:)
1 Tbs extra-virgin olive oil
4 (six-oz) skinless halibut fillets (for the purpose of demonstration here, I only used two fillets)
1/4 tsp salt
1/4 tsp freshly-ground pepper
1 center-cut bacon slice
2 1/4 cups fresh corn kernels (about four ears)
1 Tbs butter
3/4 cups sliced green onions
I started by getting rid of the busy-work first: cutting the corn off the cobs and slicing the green onions, both of which will eventually go into the saute.
Heat a large nonstick skillet over medium-high heat. Add the Tbs of oil to the pan and swirl to coat.
Season both sides of the halibut with the quarter tsp of salt and pepper.
Place fish in pan and cook for four minutes on each side or until golden and done to your taste (four minutes each side has worked well for me).
Remove fish from pan and keep warm (I keep it covered on a plate with tin foil).
(If you happen to not have read the recipe correctly before going shopping for ingredients like I did and you did not buy skinned halibut, the skin will come off fairly easily in the cooking process, though pieces will most likely stick to the pan. No big deal! After you’ve removed as much of the skin from the fillets as you can and have taken the fillets out of the skillet and put them aside to warm, use your spatula to scrape off any residue sticking to the bottom of the skillet and clear it out of the pan.)
Reduce the heat under the skillet to medium. Add the bacon slice and cook four minutes or longer until crisp.
Remove the bacon from the skillet and crumble, setting aside.
Add the corn to the drippings in the skillet and cook for three minutes or until it begins to brown, stirring often. Add the Tbsp of butter to the corn, stirring in and cooking the corn for another minute.
Mix in the bacon crumbles and green onions with the corn and cook for additional minute.
The bacon-corn saute is done!
Plate the halibut fillets with half a cup of saute for each fillet. Serve with lime wedges.
Serving size: one halibut fillet with 1/2 cup corn saute
Cal: 309; Fat: 11.4 g (Sat fat: 4.1 g); Chol: 96 mg; Sodium: 343 mg; Carb: 17.8 g; Pro: 34.9 g.