Pan-Fried Whitefish With Corn, Avocado, Lime And Basil Relish Recipe

• 2 ears of corn on the cob, cooked, kernels removed (about 1 cup cooked kernels)
• 1 small red onion, minced (about 1/2 cup)
• 1 medium Hass avocado, diced (about 1 cup)
• 1 small tomato, diced (about 1 cup), or 1 1/2 cups cherry tomatoes, quartered
• 1 tablespoon red wine vinegar
• 1 tablespoon fresh-squeezed lime juice
• 2 1/2 tablespoons extra-virgin olive oil, divided
• 2 tablespoons chopped fresh basil leaves
• Kosher salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 4 skin-on whitefish (or other light, white-fleshed fish) fillets, about 6 ounces each, patted dry with paper towels

1. Combine corn, red onion, avocado, tomato, red wine vinegar, lime juice1 1/2 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. 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.
3. Transfer fish to plates, top with relish and serve immediately.

corn, red onion, avocado, tomato, red wine vinegar, freshsqueezed lime juice, extravirgin olive oil, fresh basil, kosher salt, unsalted butter, skinon whitefish

Taken from www.seriouseats.com/recipes/2014/05/pan-fried-whitefish-corn-avocado-recipe.html (may not work)