“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.”

Ingredients Nutrition

  • 1 tablespoon extra-virgin olive oil
  • 4 (6 ounce) skinless halibut fillets
  • 14 teaspoon salt
  • 14 teaspoon black pepper, freshly ground
  • 1 slice bacon, center-cut applewood-smoked
  • 2 14 cups corn (fresh, about 4 ears or frozen)
  • 1 12 tablespoons butter
  • 34 cup green onion, cut in 1 inch slices
  • 4 lime wedges


  1. 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.
  2. 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.

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