Tuesday, December 23, 2014


1 pound orange roughy (or 4 4oz. filets)
4 ears of corn, out of their husks
2 slices of bacon, chopped
1 jalapeno
1 cup of zucchini diced
salt and pepper to taste

Bring a large pot of water to a boil, you can add some sugar here if you want to make sure the corn is  nice and sweet.

Add the corn and allow the water to come back up to a boil and then cook for 2 minutes, then remove to cool

When the corn is cool enough to handle, carefully slice down the sides with a large knife to remove the kernels from the corn

On the grill (or using the oven broiler) char the jalapeno until it is black on all sides. Set aside and let cool. Once cool peel the black skin off and chop- removing seeds if you don’t want the heat

In a large pan over medium high heat, cook the chopped bacon until it is nice and crispy. remove from the pan and drain on paper towels.

In the same pan, add the zucchini and cook for a couple of minutes, you want to just heat it through but still have it remain crunchy. Add the corn, bacon, jalapeno and cook for a few minutes until combined. Remove from heat and season with salt and pepper

Season the fish with salt and pepper, on both sides.

Heat the same pan as used above (which should still have a little grease in it so you won’t need to use spray) over medium high heat. Once the pan is hot add the fish and cook on the first side until it is nice and browned, flip and quickly cook on the second side. This is a thin fish, so it won’t take very long at all.

Serve fish over the corn salad and enjoy.

bacon recipe source: Shelby, A mouthful of moderation, August 19, 2014

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