Ingredients
-
1
-
4
-
1/4
-
1/4
-
1
-
2 1/4
-
1 1/2
-
3/4
-
4
-
-
-
-
-
-
Directions
Halibut With Bacony Corn Saut,From Cooking Light Best Ever Slim-Down Recipes. Cooking Light intro: Buy fresh, never-frozen fish, corn on the cob and in the husk (when in season), and your favorite bacon. Applewood-smoked bacon is more subtle than hickory or mesquite and won’t clobber all of the other ingredients. Just a spritz of fresh lime juice brings the flavors into perfect balance.,From Cooking Light Best Ever Slim-Down Recipes. Cooking Light intro: Buy fresh, never-frozen fish, corn on the cob and in the husk (when in season), and your favorite bacon. Applewood-smoked bacon is more subtle than hickory or mesquite and won’t clobber all of the other ingredients. Just a spritz of fresh lime juice brings the flavors into perfect balance.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
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; Saut 4 Minutes on Each Side or Until Golden and Cooked to Desired Degree of Doneness. Remove Fish from Pan; Keep Warm. |
|
2
Done
|
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. |
