Halibut with Bacony Corn Sauté

Ingredients

• 1  center-cut applewood-smoked bacon 
• 0.3 teaspoon pepper black freshly ground
• 1.5 tablespoons butter 
• 2.3 cups corn kernels fresh ( 4 ears)
• 0.8 cup green onions sliced (1-inch)
• 24 ounce pacific halibut filets skinless
• 4  lime wedges 
• 1 tablespoon olive oil extra-virgin
• 0.3 teaspoon salt 

Equipment

• frying pan

Directions

1. Heat a large nonstick skillet over medium-high heat.
2. Add oil to pan; swirl to coat.
3. Sprinkle fish evenly with salt and freshly ground black pepper.
4. Add fish to pan; saut 4 minutes on each side or until golden and cooked to desired degree of doneness.
5. Remove fish from pan; keep warm.
6. Reduce heat to medium.
7. Add bacon to pan; cook 4 minutes or until crisp.
8. Remove bacon from pan; crumble.
9. 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.
10. Serve with lime wedges.