INGREDIENTS
1/4 cup plus 1 tsp. extra-virgin olive oil
1 small onion, thinly sliced
1 ear of corn, kernels cut off
2 garlic cloves, minced
1/2 large avocado, diced
Juice of 1/2 lemon
1/4 cup chopped cilantro
Salt and freshly ground pepper
4 flounder fillets
All-purpose flour, for dredging
DIRECTIONS
Heat 1 tsp. of the olive oil.
Add onion and cook over medium heat until the onion is lightly browned, 3 minutes.
Add the corn and garlic. Cook, stirring constantly, until heated through, about 2 minutes.
Transfer the relish to a bowl and let cool to room temperature.
Gently fold in the avocado, lemon juice and cilantro.
Season with salt and pepper.
Season the flounder with salt and pepper.
Dredge the flounder in flour, shaking off the excess.
In each of 2 large, nonstick skillets, heat 2 TBSP of the olive oil until shimmering.
Add 2 fillets to each skillet and cook over medium-high heat until golden brown on the bottom, about 3 minutes.
Turn and cook just until the fillets are white throughout, about 1 minute longer.
Transfer the flounder to plates and top with the corn relish.
Serves 4.
