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

Serious Eats

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

 

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.

Serves 4

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