Fish with Veggie - Bacon Salsa May 26 2014, 0 Comments

Yes, the combination sounded interesting to us as well the first time we saw it.  But then we tasted it and WOW! the flavors all came together for one of the tastiest salsas we have ever eaten.  On top of fresh caught fish, it is a meal hard to beat. We have also found that the salsa is a delicious accompaniment to pork and chicken.  Our favorite meal includes serving the fish with a rice pilaf, a mixed greens salad and a cold ice tea, an icy beer or a crisp white wine.


Serves 4

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)

  1. 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.
  2. 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.
  3. 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.
  4. Reduce heat to medium-low; cook 3–4 more minutes, stirring frequently to prevent sticking.
  5. Season with salt and pepper to taste.
  6. Place warm fish on platter and spoon mixture on top of the fish; sprinkle with chives.


adapted from Publix Apron Recipes