Fish with Veggie - Bacon Salsa May 26 2014, 0 Comments
3 ears fresh corn, husks and silks removed (can also substitute 1 12-oz can of corn)
1 tablespoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon pepper
4 fish fillets (1/4 lb each)
4 slices bacon, coarsely chopped
1 medium tomato, finely diced
1 medium onion, finely diced
1 green pepper, finely diced
1/2 cup half-and-half
1 tablespoon chives, coarsely chopped (optional)
- Remove corn husks and silks; slice kernels off cobs (2–3 cups) into medium bowl. Scrape cobs with back of knife to release remaining juices.
Preheat large sauté pan on medium-high 2–3 minutes. Add oil. Season fillets with salt and pepper, then add fish to pan; cook 1–2 minutes on each side or until opaque, and firm. Remove pan from heat; transfer to plate and cover to keep warm.
Cut bacon into small pieces (using kitchen shears) while adding to same pan (wash hands); cook 3–4 minutes or until crisp. Drain bacon fat, reserving one tablespoon in pan. Stir in diced onion and pepper; cook 2–3 minutes or until soft. Combine tomato, half-and-half and corn; add to pan.
Reduce heat to medium-low; cook 3–4 more minutes, stirring frequently to prevent sticking.
- Season with salt and pepper to taste.
Place warm fish on platter and spoon mixture on top of the fish; sprinkle with chives.
adapted from Publix Apron Recipes