Before we get into the deliciousness that is this meal, can we talk about the new Civil Wars album for a second? Ummm so obsessed. Cannot even get over how gorgeous. I guarantee I will have this playing nonstop in my car at an embarrassing volume for at least six months.
Speaking of obsessions, I cannot seem to get enough fresh corn this summer. It's a little out of hand at this point, but I'm going to stick with it to convince myself that it's still summertime. Don't be surprised if you see another corn recipe this week... in fact, anticipate it!
This makes a quick, fabulous dinner that's easy enough for a weeknight but definitely special enough for a little date night at home. Short ingredients list, on the table in 20 minutes, and no turning on the oven... have I convinced you yet?
Halbut with Bacony Corn Saute (adapted from Cooking Light)
1 tablespoon olive oil
2 6-oz. skinless halibut fillets
salt and pepper
1 applewood-smoked bacon slice
2 ears of fresh corn, kernels removed (if you're using frozen corn, it's about a heaping cup)
1 tablespoon butter
1/3 cup sliced green onions
1-2 tablespoons pesto, for serving (I used spinach basil pesto)
Heat a large skillet over medium-high heat. Add olive oil to span and swirl to coat. Sprinkle halibut with salt and freshly ground black pepper on both sides. Add to pan and cook for 4 minutes per side. Remove fish from pan and set aside to rest.
Reduce heat to medium. Add bacon to the pan and cook until crisp. Remove bacon from the pan and crumble. Add corn to the pan and cook for 3 minutes, stirring occasionally. Stir in butter and cook for 1 more minute, or until the butter melts. Stir in crumbled bacon and green onions.
Serve saute alongside fish and garnish with pesto, if desired.