Thursday, August 1, 2013

What Would Be Better with Fish? Bacon, of Course!

Welcome back everyone to another night of Out of the Culinary!  As we are still caught up in the bacon craze across this nation, there will always be new recipes using bacon to try out.  Some recipes make sense, like the sweet potato bacon hash - the sweet and smoky tastes amazing together.  But pairing sweet and savory flavors to bacon?  This definitely peaked my interest!

The Recipe:  Hailbut with Bacony Corn Saute
Original Recipe Found In:  Cooking Light, August 2013

What You'll Need:
1 Tablespoon Extra-Virgin Olive Oil
2 (6 Ounce) skinless Halibut fillets
2 slices center-cut applewood-smoked Bacon
2 1/4 Cups fresh Corn kernels (about 4 ears)
1 1/2 Tablespoons Butter
3/4 Cup (1 inch) sliced Green Onions
Lime Juice

To start, heat a large, nonstick skillet over medium-high heat.  Add oil to the pan and swirl to coat.  Sprinkle the fish evenly with salt and pepper.  Once the oil has begun to shimmer, add the fish to the pan.  Saute the fillets until completely cooked through, about four to five minutes on each side.  After the fish have cooked, remove the fillets from the pan and place on a plate.  Cover to keep warm.

Next, reduce the heat to medium and allow the pan to cool slightly.  Add the bacon to the pan.  Cook the strips until crisp, about four minutes total, two minutes on each side.  Remove the bacon from the pan and lay on a paper towel lined plate.  Once the bacon has cooled, crumble into small pieces.  Next, add the corn to the skillet and cook for three minutes or until the corn begins to brown, stirring to ensure no sticking to the skillet.  Add the butter and stir until the butter is mixed in and melted, about one minute.  Stir in the crumbled bacon and green onions until everything is heated through.  Serve a generous portion of the sauté with the fish, add a dash of lime juice over the fish and saute, serve, and enjoy!

The End Result:

The old adage, adding bacon to anything will make it better, is never more true than in this recipe.  While the halibut is fresh, it is quite plain.  The true star of this recipe is the sauté.  The sweetness from the corn, the crunch from the green onions, and the smoky flavor from the bacon, all cooked together, makes for one heavenly treat.  I mentioned to Tyler that I could have made a whole pan of the saute itself and it's wouldn't be enough.  All these ingredients alone don't make a whole lot of sense, but when they are mixed together, it sure is delicious!

Thanks for joining us tonight.  Check back tomorrow for a special quick hit from Tyler.  Until then,


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