Pan-Fried Flounder with Poblano-Corn Relish

Here's a wonderful fish dish. The recipe calls for flounder and it was delicious, but you can feel free to substitute a similarly mild flaky fish like tilapia or even catfish. And you can skip the fish completely. The relish would be wonderful on grilled chicken. Even better...make a batch and use to top chicken or fish soft tacos. A dollop of sour cream and you're set.

Pan-Fried Flounder with Poblano-Corn Relish
From Food & Wine magazine.
Makes four servings.
(Note I served this with a side of black beans. You could also use black bean soup or slightly pureed black beans and use as a base on the plate for your fish.)

1 large poblano chile pepper, cut into thin strips (I cut the strips in half so the relish was easier to eat.)
2 tablespoons plus 1 teaspoon extra-virgin olive oil
1 small onion, thinly sliced
1 ear of corn, kernels cut off
1 garlic clove, minced
1/2 large Hass avocado, diced
Juice of 1/2 lemon
1/4 cup chopped cilantro
Salt and freshly ground pepper
Four 6-ounce flounder fillets
All-purpose flour, for dredging

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.

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.

Wine Pairings: This would be great with a more delicate not-so-oaky Chardonnay. The Beaulieu Vineyard Coastal Chardonnay is a good bet.