Pan-Fried Whitefish With Corn, Avocado, Lime and Basil Relish Recipe
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Category
Mains
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Cusine
American
What do you need?
How to make?
Ingredients
2 ears of corn on the cob, cooked, kernels removed
1 small red onion, minced
1 medium Hass avocado, diced
1 small tomato, diced , 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 fillets, about 6 ounces each, patted dry with paper towels
Directions
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. 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. Transfer fish to plates, top with relish and serve immediately.
