DIRECTIONS
Preheat oven to 350-degrees.
Season the bluefish with 1/2 tsp. each of salt and pepper.
In a large, oven-safe skillet over medium-high heat, warm 2 TBSP canola oil until hot and shimmering.
Place the bluefish fillets skin side down in oil and do not move once in skillet.
Allow the skin to become crispy. This should take about 90 seconds.
Without moving the fillets, place the pan in the preheated oven for 5 to 7 minutes, until cooked through.
Remove the skillet from the oven and drop the butter into the pan. As the butter begins to melt, baste the bluefish fillets.
Remove fillets from pan and set aside.
To prepare the charred corn, preheat a grill or grill pan over high heat.
Brush the corn with 1 TBSP canola oil and season with 1/2 tsp. each of salt and pepper.
Grill corn, giving a quarter turn about every 20 seconds, allowing the kernels to become slightly charred.
Once charred, remove from heat.
When cool enough to handle, slice the kernels off the cob.
In a medium pan over medium-high heat, warm the remaining 1 TBSP canola oil.
Add the leek and garlic to the pan, cook until the leek begins to become transparent, about 45 seconds.
Add the corn to the pan and heat through.
Remove from heat and season with 1/4 tsp. salt and 1/8 tsp. pepper.
To prepare the warm tomato salad, in a medium pan over medium-low heat, warm the tomatoes in the olive oil just until they begin to release their juices.
Remove from heat.
Fold in the torn basil, season with sherry vinegar, 1/4 tsp. salt and 1/8 tsp. pepper.
Just before serving fold in the sliced radishes.
Place 3/4 cup of charred corn in the center of a plate.
Top with seared bluefish and a generous squeeze of lemon juice over each fillet.
Finish with tomato salad around the plate.