Pan-Fried Whitefish with Corn, Avocado, Lime and Basil Relish

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

1. In a medium bowl, stir together the corn, red onion, avocado, tomato, red wine vinegar, lime juice, 1 1/2 tablespoons olive oil, and basil. Add salt and pepper to taste.
2. Sprinkle the fish with salt and pepper. In a large skillet set over medium-high heat, warm the butter with the remaining 1 tablespoon olive oil until the butter bubbles and foams. Place the fish in the pan skin side-down, then press lightly on the tops of the fillets so the skin makes solid contact with the skillet. Cook until the skin turns crisp, 3 to 5 minutes. If a spatula does not slide under the skin easily, leave the fish in the pan a little longer until it releases without a fight. Turn the fillets over and cook until the fish is just done, 2 to 3 minutes.
3. Move the fish to plates, spoon the relish over the top, and serve right away.