Pan fried halibut with succotash and bacon

Ingredients

• 2 6 oz halibut fillets
• 4 cloves of garlic
• 1/2 yellow onion
• 1 red pepper
• 1/2 cup of frozen corn
• 1/2 cup of baby lima beans
• 1/4 cup organic
• Juice of 1 lemon
• 3 slices of aged
• 1 Tablespoon chopped fresh parsley
• Olive oil
• 1 Tablespoon butter
• Salt & Pepper to taste

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Preparation

• Heat a saute pan in medium-high heat and cook the bacon slices. In a separate saute pan at medium-high heat, drizzle about a tablespoon of olive oil. Add diced onions, garlic and red pepper. Cook for 5 minutes and add lemon juice, chicken stock, corn and lima beans. Reduce heat to medium and simmer for about 8 minutes until vegetables and lima beans are tender, but not mushy.
• When the bacon is done, take it out and set aside on a paper towel. Dice the bacon and add to the succotash. In the same pan, add a tablespoon of butter and a drizzle of olive oil to the bacon fat. Season the halibut fillets with salt and pepper. Place the halibut in the pan, skin side down. Cook for about 3-4 minutes on each side, depending on thickness of the fillet. You can tell when it's done because the fish will flake with a fork.
• Add the parsley, salt and pepper to the succotash. Scoop into a bowl and place the halibut on top to serve.

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