Pan Fried Flounder (Haddock) with Poblano Corn Relish

Earlier this week Shea and I went to the grocery store and got all of the ingredients for this recipe. We bought an avocado, which was not quite ripe but was getting there. Yesterday I was home alone (Shea has night class), and I was hungry. I ate the avocado that Shea was planning on using for this recipe.

Shea was slightly annoyed when he came home and the I had eaten the avocado, but I promised that I would get a new one the next day. When the next day came around, I was feeling lazy and did not want to go to the store to buy the avocado, but in Shea's wisdom, he insisted that I did. And boy, it was worth it! This meal was one of my favorites we have ever made, and the avocado made all the difference in the relish.

We decided to use Haddock instead of Flounder, and used frozen corn instead of fresh corn. Both substitutions turned out perfectly well.

Pan Friend Flounder with Poblano Corn Relish
Courtesy of Food and Wine
http://www.foodandwine.com/recipes/pan-fried-flounder-with-poblano-corn-relish

1. 1 large poblano chile pepper, cut into thin strips
2. 1/4 cup plus 1 teaspoon extra-virgin olive oil
3. 1 small onion, thinly sliced
4. 1 ear of corn, kernels cut off
5. 1 garlic clove, minced
6. 1/2 large Hass avocado, diced
7. Juice of 1/2 lemon
8. 1/4 cup chopped cilantro
9. Salt and freshly ground pepper
10. Four 6-ounce flounder fillets
11. All-purpose flour, for dredging

1. In a large nonstick skillet, spread the poblano strips in an even layer and cook over high heat, without stirring, until lightly charred, 3 minutes. Add 1 teaspoon of the olive oil and the onion and cook over moderate heat until the onion is lightly browned, 3 minutes. Add the corn and garlic and cook, stirring, 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 and season with salt and pepper.
2. Season the flounder with salt and pepper. Dredge the flounder in the flour, shaking off the excess. In each of 2 large, nonstick skillets, heat 2 tablespoons of the olive oil until shimmering. Add 2 fillets to each skillet and cook over moderately 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 poblano relish.