Pan Fried Whitefish with Corn, Avocado and Lime Relish Recipe

Directions

1. Combine corn, red onion, avocado, tomato, red wine vinegar, lime juice, 1½ Tablespoons olive oil, and basil in a medium bowl. Season with salt and pepper.
2. Season fish with salt and pepper. Melt butter and remaining 1 Tablespoon olive oil in a large skillet over medium-high heat until butter is foaming.
3. Add fish, skin side-down, and cook, pressing gently on back of filets to ensure good contact with skin, until skin is crisp, 3 to 5 minutes. If skin shows resistance when attempting to lift with a spatula, allow it to continue to cook until it lifts easily. Flip fish and cook until just cooked through, 2 to 3 minutes.
4. Transfer fish to plates, top with relish and serve immediately.