Recent Posts

April 8, 2010

Pan Fried Halibut with Succotash and Bacon

I love seafood and one of my favorite types of fish would have to be halibut. It's mild, light and easy to please guests with- even if they aren't adventurous with food. Many people are afraid of making fish, but it's one of the easiest things to cook as long as you pay attention to it. This is a great recipe for a date night at home and is sure to make you seem like a gourmet chef in the kitchen. 

2 6oz. halibut fillets, bones removed
4 cloves of garlic, minced
1/2 yellow onion, diced
1 red pepper, diced
1/2 cup of frozen corn
1/2 cup of baby lima beans
1/4 cup organic, low sodium chicken broth
Juice of 1 lemon
3 slices of aged, smoked thick-cut bacon (almost 1/4" thick)
1 Tablespoon chopped fresh parsley
Olive oil
1 Tablespoon butter
Salt & Pepper to taste

Heat a saute pan in medium-high heat and cook the bacon slices. In a separate saute pan at medium-high heat, drizzle about a tablespoon of olive oil. Add diced onions, garlic and red pepper. Cook for 5 minutes and add lemon juice, chicken stock, corn and lima beans. Reduce heat to medium and simmer for about 8 minutes until vegetables and lima beans are tender, but not mushy.

When the bacon is done, take it out and set aside on a paper towel. Dice the bacon and add to the succotash. In the same pan, add a tablespoon of butter and a drizzle of olive oil to the bacon fat. Season the halibut fillets with salt and pepper. Place the halibut in the pan, skin side down. Cook for about 3-4 minutes on each side, depending on thickness of the fillet. You can tell when it's done because the fish will flake with a fork.

Add the parsley, salt and pepper to the succotash. Scoop into a bowl and place the halibut on top to serve.


Post a Comment