Pan-Fried Whitefish Recipe with Corn, Avocado, Lime & Basil

Name: Pan-Fried Whitefish With Corn, Avocado, Lime and Basil Relish Recipe
Total time: 30 min
Yield: 4
Ingredients: 2 ears 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

Pan-fried whitefish is the perfect blank canvas for a medley of fresh and bright summer flavors: sweet corn, red onion, avocado, tomatoes, and basil, all tossed in a bright lime vinaigrette. The resulting dish—quick and easy to prepare—is full of flavor and color, texture and tang.

Why this recipe works:

Whitefish or other mild white-fleshed fish, cooked skin-on in butter and olive oil, is an ideal foundation for the refreshingly tangy corn-and-avocado relish.
Because the relish can be made up to 1 hour in advance, it's great for stress-free entertaining or just a relaxing meal.

Note: The relish can be made up to 1 hour in advance. If you have any leftover relish, it's also delicious served with tortilla chips.

For a Light Summer Dinner, Try Pan-Fried Whitefish With Corn, Avocado, and Basil Relish

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

Active 20 mins

Total 30 mins

Serves 4 servings

2 ears 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 juice, 1 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.

This Recipe Appears In

For a Light Summer Dinner, Try Pan-Fried Whitefish With Corn, Avocado, and Basil Relish

Nutrition Facts (per serving)
534	Calories
32g	Fat
23g	Carbs
41g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	534
% Daily Value*
Total Fat 32g	41%
Saturated Fat 7g	37%
Cholesterol 134mg	45%
Sodium 503mg	22%
Total Carbohydrate 23g	8%
Dietary Fiber 5g	19%
Total Sugars 9g
Protein 41g
Vitamin C 34mg	169%
Calcium 81mg	6%
Iron 2mg	9%
Potassium 1169mg	25%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)