Serves:

Ingredients:

Directions:

To
prepare the salsa, make the tomatoes easy to peel by submerging them
in a pot of boiling water for 30 seconds, then removing and
submerging in cold water. This will help the skin peel off; all you
need to do is pull it off with your fingers or with the assistance of
a paring knife. Gently combine the tomatoes and the remaining salsa
ingredients in a medium bowl, folding with a wooden spoon to prevent
breaking the avocados; season carefully to taste. Refrigerate and
store for up to 6 hours. Bring to room temperature before serving.

Prepare
the fish just minutes before serving. Rinse the fillets and pat dry
with a paper towel. Heat a large nonstick skillet over medium-high
heat. Add the butter and oil. Season the fish on both sides with salt
and pepper. Place the fish in a single layer in the pan. Cook about 2
minutes on each side, flipping only once. When the fish is golden
brown and just opaque in the center, serve immediately with a
generous serving of room temperature salsa; drizzle with olive oil
and garnish with basil. Serve immediately.

Serves:
6