A quick and easy one skillet dinner. Buy fresh (not frozen) fish and fresh corn on the cob for this light and summery meal. Delicious with a light fruit salad for dessert.
1 Tbsp extra-virgin olive oil
4 (6-oz) skinless halibut fillets
1/4 tsp salt
1/4 tsp ground black pepper
1 slice center-cut applewood smoked bacon slice
2 1/4 cups fresh corn kernels
1 1/2 Tbsp butter
3/4 cup sliced green onions
4 lime wedges
1. Heat a large nonstick skillet over medium-high heat. Add oil to pan, swirling to coat. Sprinkle fish evenly with salt and pepper. Add fish to pan and sauté 4 minutes on each side or until golden brown and cooked to desired degree of doneness. Remove from pan and keep warm.
2. Reduce heat to medium. Add bacon to pan and cook until crisp. Remove from pan and crumble.
3. Add corn to drippings in pan and cook 3 minutes or until beginning to brown, stirring occasionally. Stir in butter, crumbled bacon, and green onions.
4. Serve hash with fish and lime wedges.
Yield: 4 servings (309 calories, 11.4 g total fat, 4.1 g saturated fat, 34.9 g protein, 17.8 g carbohydrate, 2.5 g fiber, 96 mg cholesterol)
Cooking Light, August 2013