INGREDIENTS

  • 1 cup of cooked Corn Kernels
  • 1 small Red Onion, minced (about ½ cup)
  • 1 medium Hass Avocado, diced (about 1 cup)
  • 1 small Tomato, diced (about 1 cup), or 1 ½ cups cherry tomatoes, quartered
  • 1 Tablespoon Red Wine Vinegar
  • 1 Tablespoon fresh-squeezed Lime Juice
  • 2 ½ Tablespoons Extra-Virgin Olive Oil, divided
  • 2 Tablespoons fresh Basil Leaves, chopped
  • Kosher Salt and freshly ground Black Pepper
  • 2 Tablespoons unsalted Butter
  • 4 skin-on Whitefish fillets, about 6 ounces each, patted dry with paper towels

DIRECTIONS

  1. Combine corn, red onion, avocado, tomato, red wine vinegar, lime juice 1 ½ 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.

FISH USED IN THIS RECIPE

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