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Servings: 4

Weight Watcher Smart Points: 10

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 30 Minutes


  • 2 ears of corn on the cob, cooked, kernels removed (about 1 cup cooked kernels)
  • 2 tablespoons chopped fresh basil leaves
  • 1 medium Hass avocado, diced (about 1 cup)
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon fresh-squeezed lime juice
  • 2 1/2 tablespoons extra-virgin olive oil, divided
  • 1 small red onion, minced (about 1/2 cup)
  • 1 tablespoon red wine vinegar
  • 1 small tomato, diced (about 1 cup), or 1 1/2 cups cherry tomatoes, quartered
  • 2 tablespoons unsalted butter
  • 4 skin-on whitefish (or other light, white-fleshed fish) fillets, about 6 ounces each, patted dry with paper towels


  1. Procedures 1 Combine corn, red onion, avocado, tomato, red wine vinegar, lime juice1 1/2 tablespoons olive oil, and basil in a medium bowl
  2. Season with salt and pepper
  3. 2 Season fish with salt and pepper
  4. Melt butter and remaining 1 tablespoon olive oil in a large skillet over medium-high heat until butter is foaming
  5. 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
  6. If skin shows resistance when attempting to lift with a spatula, allow it to continue to cook until it lifts easily
  7. Flip fish and cook until just cooked through, 2 to 3 minutes
  8. 3 Transfer fish to plates, top with relish and serve immediately.

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