Sautéed Flounder with Local Tomato and Corn Salsa

4 medium farm ripe tomatoes, peeled, seeded, and diced
1 ripe avocado, peeled and diced
Juice of 1 lime
1 small Vidalia onion - diced
Corn kernels cut from 2 ears of fresh, cooked corn
4 tablespoons chopped fresh basil
3 tablespoons chopped fresh chives
1/4 cup good-quality olive oil
2 cloves garlic, minced
Local honey to taste
Cumin to taste
Sea salt and freshly ground pepper to taste

For the fish:
6 flounder fillets (about 6 ounces each), skinned
1 tablespoon butter
1 tablespoon olive oil
Salt and freshly ground pepper
Fresh basil, chopped

To prepare the salsa, make the tomatoes easy to peel by submerging them in a pot of boiling water for 30 seconds, then removing and submerging in cold water. This will help the skin peel off; all you need to do is pull it off with your fingers or with the assistance of a paring knife. Gently combine the tomatoes and the remaining salsa ingredients in a medium bowl, folding with a wooden spoon to prevent breaking the avocados; season carefully to taste. Refrigerate and store for up to 6 hours. Bring to room temperature before serving.

Prepare the fish just minutes before serving. Rinse the fillets and pat dry with a paper towel. Heat a large nonstick skillet over medium-high heat. Add the butter and oil. Season the fish on both sides with salt and pepper. Place the fish in a single layer in the pan. Cook about 2 minutes on each side, flipping only once. When the fish is golden brown and just opaque in the center, serve immediately with a generous serving of room temperature salsa; drizzle with olive oil and garnish with basil. Serve immediately.

Serves: 6


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