Seared Alaskan Halibut with Corn and Bacon Relish
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Did you know that October is National Seafood Month, National Pork Month *and* Vegetarian Awareness Month? I know! Crazy, right?It’s hard to imagine celebrating all three at once but I’ve got a recipe that does it: Alaskan halibut with corn and bacon relish.
Okay, okay, I know that this halibut recipe isn’t exactly vegetarian. But corn’s a vegetable and there’s some onion in there too. I promise. And you could totally leave out the bacon. Really. I mean, it’s not like bacon tastes that good; it barely adds any flavor at all. You wouldn’t be missing anything. I swear.
Yes, that’s the answer: Leave out the bacon and you’ve got yourself a good vegetarian relish there. For sure!
Hooray for Seafood!
Hooray for Pork!
Hooray for Vegetarians!
Hooray for October!
Oh, and if you’re looking for a true vegetarian lover’s dish, check out my recipe for vegetarian fajitas.
Hooray for Alaskan halibut for dinner tonight!
This dish is simple and hearty while also being pretty and elegant. I’ve made it both as a quick Wednesday night dinner (note that the hubs thought the corn & bacon relish was a side dish and ate half the bowl!) and as a Saturday night meal for friends. I like to serve it with wild rice and roasted brussels sprouts but it’s also perfect with a lightly dressed salad and some grainy bread and butter.
- 4 strips of bacon
- 1 medium sweet onion (like vidalia) finely chopped
- 2 cups of corn kernels (I use frozen kernels that have been defrosted)
- 2 tbsp brown sugar
- kosher salt
- 3 tbsp fresh lime juice
- 2 tbsp chopped fresh parsley
- 4 Alaska Halibut Fillets (about 1 to 1 and 1/2 lbs total)
- 1 tbsp vegetable oil
- Cook the bacon strips in a large frying pan over medium heat until they are a bit crispy. Remove the strips from the pan and drain them on some paper towel. Pour the fat into a small bowl.
- Return 1 tablespoon of the fat to the pan. Turn the heat to medium-low and add the onion, stirring occasionally until it is softened (5-7 minutes).
- Add the corn, brown sugar and 1/4 teaspoon of salt. Cook and stir for 1 minute. Transfer the corn to a bowl. Add the lime juice and parley. Chop the bacon finely and stir it in. Set aside.
- Measure the vegetable oil and 1 tablespoon of the reserved bacon fat into a large clean frying pan set over medium-high heat.
- Season the halibut fillets with a bit of salt on both sides. Add them to the frying pan. Cook without moving them for 3-4 minutes, until well-browned on the underside. Carefully flip them over and sear on the other side until it is also well-browned and the fish is flaky all the way through (about another 3-4 minutes).
- Transfer the fillets to a serving platter and serve with the corn and bacon relish.
If you don’t know much about Alaskan halibut, allow me to fill you in. It is a mild fish with a slightly sweet flavor and firm texture. It is a wild fish that, like all Alaskan seafood, is responsibly managed making this a sustainable choice.
Alaskan Halibut is available fresh from March through to mid-November and frozen year-round.
Due to it’s firm texture, Alaskan halibut is one of the easiest fish to cook. It maintains its shape throughout the cooking process better than many other fish and its mild flavor is pleasing to most people. It can be grilled, roasted, sautéed, pan-fried or poached and is delicious in simple sandwiches and soups or more elegant entrées (like the one above, which is elegant but also simple, quick and delicious).
*Note that I in no way intend for this post to be offensive to vegetarians. I just find it ironic that National Pork Month and Vegetarian Awareness Month are at the same time. If you do want to make a corn relish without bacon, sauté the onion in 1 tbsp of olive oil. Add the corn, brown sugar, lime juice and parsley. Stir. Serve as a condiment. It’s great on tacos, lovely over cheeses (especially manchego and cheddar) and can take a boring falafel to new heights. Enjoy!