Pan-Seared Florida Fish from Wynwood Kitchen & Bar

serves two
Ingredients
Fish:
4 filets fresh fish, typically snapper

Corn Salsa:
8 ears of corn, roasted and with niblets removed
4 oz red onion, diced
1 lb red peppers, diced
1/2 bunch cilantro, chopped
3/4 c olive oil
2 lemons, juiced
Salt and Pepper, to taste
Method
For the corn salsa: Combine corn, onion, peppers, cilantro, olive oil, lemon juice, salt, and pepper in a bowl. Set aside.
For the fish: Pan-sear the fish filets, skin side down first. Flip the fish onto the flesh. Cook lightly.
To serve: Plate the snapper over a spoonful of corn salsa. Serve.