In honor of the ever popular shark week, I decided to temporary tattoo my hand to make it look like a shark is eating everything I hold. Just a bit of goofy food adventuring as I sip on a Fat Heads Bumble Berry beer.
Now since it is shark week, I thought I would post a recipe that is a part of a shark’s diet. I made a recipe from Cooking Light’s most recent issue full of fresh ingredients from our garden, corn from the famous Szalay’s Farm in Akron, and Halibut from the Westside Market in Cleveland.
Since I took the recipe straight from the magazine there is no reason to hide the fact that I did not make up the recipe, but I did find that the flavor of only a half a strip of bacon (since I halved the recipe) with the corn gave such a big flavor boost.
(halved for those who struggled in math class)
- 1/2 tablespoon extra-virgin olive oil
- 2 (6-ounce) skinless halibut fillets
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 center-cut applewood-smoked bacon slice
- 2 ears worth of fresh corn kernels
- 1/4 cup (1-inch) sliced green onions (I used 2)
- 2 lime wedges
Here is how mine turned out! I put the skillet in the oven to cook the fish all the way through since ours were so thick. The corn sautés raw and comes out slightly browned and charred.I think they hit this one right on the money. Good Job Cooking Light and happy shark week to all!