Pan-Fried Whiting with Fiesta Relish
4 skin-on whiting fillets, about 6 ounces each, patted dry with paper towels
1 cup frozen, roasted corn kernels, thawed
1 small red onion, minced (about 1/2 cup)
1 medium avocado, diced (about 1 cup)
1 small tomato, diced (about 1 cup), or 1 1/2 cups cherry tomatoes, quartered
1 Tbsp red wine vinegar
1 Tbsp fresh-squeezed lime juice
2 ½ Tbsp extra-virgin olive oil, divided
2 Tbsp chopped fresh basil leaves
Kosher salt and freshly ground black pepper
2 Tbsp unsalted butter
- Combine corn, red onion, avocado, tomato, red wine vinegar, lime juice, 1 ½ 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.