Be sure to buy fresh, never-frozen fish, summer corn on the cob and in the husks, and your favorite bacon. (Applewood-smoked bacon is my favorite!)

Prep: 10 min Serves: 4
Total: 20 min
1 Tbsp. virgin olive oil
4 (6-oz.) skinless halibut fillets
1/4 tsp salt
1/4 tsp ground black pepper
1 center-cut Applewood-smoked bacon slice
2 1/4 cups fresh corn kernels (about 4 ears)
1 1/2 tbsp. butter
3/4 cup (I-inch) sliced green onions
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 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. Sir in butter; cook 1 minute or until butter melts. Stir in crumbled bacon and green onions. Serve with lime wedges. Enjoy!!