Halibut With Bacony Corn Sauté

• 1 tablespoon extra-virgin olive oil
• 4 (6-ounce) skinless halibut fillets
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 center-cut applewood-smoked bacon slice
• 2 1/4 cups fresh corn kernels (about 4 ears)
• 1 1/2 tablespoons butter
• 3/4 cup (1-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 freshly ground black pepper. Add fish to pan; saute 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. Stir in butter; cook 1 minute or until butter melts. Stir in crumbled bacon and green onions. Serve with lime wedges.
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extravirgin olive oil, salt, freshly ground black pepper, center, corn kernels, butter, green onions, lime wedges

Taken from www.myrecipes.com/recipe/halibut-bacony-corn-saute (may not work)