DIRECTIONS
Heat a large skillet over medium heat and cook the bacon until crisp. Remove to a paper towel-lined plate.
Sprinkle the fish with the salt and pepper. Over medium-high heat, sauté the fish fillets in the bacon drippings until just barely cooked through the center. Depending on the thickness of the fish, this will likely take 3-4 minutes for the first side and 1-2 minutes more on the second side. Remove the fish to a plate and keep warm. (The fish will continue to cook a little bit when removed from the heat.)
Add the corn and the green onions to the skillet* and sauté over medium to medium-high heat for 3 minutes or until beginning to brown, stirring occasionally. Add the butter and cook long enough for the butter to melt and be stirred into the corn mixture, about a minute. Stir in the tomatoes. **
Serve each fish fillet over one-fourth of the corn mixture, and top with one-fourth of the reserved bacon. Sprinkle with fresh basil or chives, a bit of salt and pepper, and top with a lime wedge, if desired.
Notes:
*If the pan seems dry prior to sautéing the corn, you may wish to coat with a couple teaspoons of olive oil. Depending on the type of skillet used, this may or may not be needed.
**When tomatoes are in season and really good, I typically add them to the skillet after the corn is cooked, as stated in the recipe. If you prefer cooked tomatoes, you may sauté them for a few minutes along with the corn. Also, out-of-season grape and cherry tomatoes will be slightly less flavorful than their summertime counterparts but are often pretty good fresh produce options. Cooking just long enough to break them down slightly tends to enhance the flavor.