Hurry! The corn is ready for pickin and chantrelle mushrooms are in the season. This recipe was originally for halibut and with bacon instead of mushrooms. Using what I had, I used mushrooms and rockfish. A meatier white fish is really the only criteria in my opinion. Enjoy!
1 tablespoon extra-virgin olive oil
4 (6-ounce) skinless halibut fillets or other white fish
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 oz chantrelle mushroom sliced
2 1/4 cups fresh corn kernels (about 4 ears)
1 1/2 tablespoons butter
3/4 cup (1-inch) sliced green onions
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; sauté 4 minutes on each side or until golden and cooked to desired degree of doneness. Remove fish from pan; keep warm.
2. Reduce heat to medium. Add olive oil to the pan and saute mushrooms until tender. Add corn to pan; cook 3 minutes or until beginning to brown, stirring occasionally. Stir in butter; cook 1 minute or until butter melts. Stir in green onions.
Adapted from Cooking Light