This being the last day of the month, it was also the last day I had to make something from the limited uncooked August recipes. So, when I chose “Halibut with Bacony Corn Sauté,” it was mainly because I thought it would appeal to the guests I was having over for dinner. Of course, halibut was impossible to find, so I opted for salmon instead—always a people-pleaser—and the rest of the recipe I followed to a T. But, because it was the last recipe I chose out of the month of recipes, I didn’t honestly think it was going to be that great. I couldn’t have been more wrong. It was incredible. Just thinking of it now makes me want to cook it again. (The photo doesn’t do it justice!)
I’m sure you’re wondering what made this one so special. First, the simplicity in the way the fish was cooked—it only required a sprinkling of salt and pepper, then the fish cooked (flesh-side down) on med-high heat in a oiled skillet. I don’t know about you, but I almost always cook salmon in the broiler or on the grill, never on the stove top. The funny thing was, everyone was asking me what seasoning I used because the fish tasted so good. Who know, salt and pepper was all it needed.
The other thing that was unbelievably delicious was the corn sauté. It was so simple, the most difficult part being cutting the corn from the cob (not my favorite job!), and cooking the bacon (for me, turkey bacon), and stirring in some butter and green onions. Seriously, I’d make this side dish any day, it was that good.
The verdict? Everyone who was over for dinner that night ooh’d and aah’d throughout dinner. Yep, a winner.