Red Snapper, Corn, and Baby Potatoes with Green Olive Vinaigrette

• 1/2 cup thinly sliced pitted Cerignola olives (from 8 large olives)
• 2 tablespoons minced shallots
• 1 tablespoon capers, rinsed well and drained
• 2 teaspoons finely chopped jalapeno
• 2 tablespoons fresh lemon juice
• 1 tablespoon plus 1 teaspoon fresh lime juice
• 1 tablespoon plus 1 teaspoon champagne vinegar
• 7 tablespoons extra-virgin olive oil, plus more for cooking
• Kosher salt
• 4 (6-ounce) skin-on, boneless red snapper fillets
• Cayenne pepper
• 2 1/2 cups fresh corn kernels (from 6 ears)
• Herbed New Baby Potatoes (page 185)
• Freshly ground black pepper
• 1/4 cup finely chopped fresh herb leaves, preferably a mix of basil, chervil, chives, and mint, plus more for garnish

1. Preheat the oven to 450F.
2. To make the vinaigrette, combine the olives, shallots, capers, jalapeno, lemon juice, lime juice, vinegar, 5 tablespoons of the oil, and a pinch of salt.
3. The flavors will get better as the vinaigrette sits.
4. You can refrigerate it for up to 1 day.
5. Heat a large ovenproof skillet over high heat until very hot.
6. Cut 3 diagonal slits in the skin of each fish fillet.
7. Season the fish on both sides with salt and a pinch of cayenne.
8. Coat the hot skillet with oil.
9. When its almost smoking, add the fish, skin side down.
10. Cook until the skin is golden, about 4 minutes, then transfer to the oven.
11. Cook just until a knife pierces through the flesh with little resistance, about 3 minutes.
12. Meanwhile, heat 2 tablespoons of the oil in another large skillet over medium-high heat.
13. Add the corn and season with salt.
14. Cook, stirring frequently, until golden and tender, about 6 minutes.
15. Add the potatoes and cook for 1 minute longer to heat through.
16. Season to taste with salt and pepper.
17. Spoon the corn mixture onto a serving dish and top with the fish, skin side up.
18. Stir the herbs into the vinaigrette, then spoon over everything.
19. Garnish with more herbs.
20. Serve immediately.
21. To prevent the fish from sticking to the pan, be sure to dry the skin thoroughly first.
22. To keep the skin dry, season at the very last minute, while the oil is heating.
23. Over time, the salt draws moisture out of the fish and will cause the oil to splatter and the fish to stick.
24. If the fish is stuck to the pan after cooking, add 1/2 teaspoon butter to the hot pan.
25. Swirl it around so that it runs under the fish, and the fish should release.

cerignola olives, shallots, capers, jalapeno, lemon juice, lime juice, champagne vinegar, extravirgin olive oil, kosher salt, boneless red snapper, cayenne pepper, corn kernels, potatoes, freshly ground black pepper, fresh herb leaves

Taken from www.epicurious.com/recipes/food/views/red-snapper-corn-and-baby-potatoes-with-green-olive-vinaigrette-390670 (may not work)