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Serves four

1 tablespoon extra-virgin olive oil

4 (6-ounce) tilapia fillets

¼ teaspoon salt

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¼ teaspoon freshly ground black pepper

1 center-cut applewood-smoked bacon slice

2 ¼ cups corn kernels (about 4 ears fresh)

1 ½ tablespoons butter

¾ cup (1-inch) sliced scallions

4 lime wedges

1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle fish evenly with salt and freshly ground black pepper. Add fish to pan; saute four minutes on each side or until golden and flaky. Remove fish from pan; keep warm.

2. Reduce heat to medium. Add bacon to pan, cooking four minutes or until crisp. Remove bacon from pan, then crumble. Add corn to drippings in pan, cooking three minutes or until beginning to brown, stirring occasionally. Stir in butter and cook a minute or until butter melts. Stir in crumbled bacon and scallions. Top fish with sauce and serve with lime wedges.

Adapted by the Tampa Bay Times from Cooking Light

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