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1
Preheat the oven to 450F.
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2
To make the vinaigrette, combine the olives, shallots, capers, jalapeno, lemon juice, lime juice, vinegar, 5 tablespoons of the oil, and a pinch of salt.
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3
The flavors will get better as the vinaigrette sits.
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4
You can refrigerate it for up to 1 day.
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5
Heat a large ovenproof skillet over high heat until very hot.
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6
Cut 3 diagonal slits in the skin of each fish fillet.
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7
Season the fish on both sides with salt and a pinch of cayenne.
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8
Coat the hot skillet with oil.
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9
When its almost smoking, add the fish, skin side down.
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10
Cook until the skin is golden, about 4 minutes, then transfer to the oven.
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11
Cook just until a knife pierces through the flesh with little resistance, about 3 minutes.
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12
Meanwhile, heat 2 tablespoons of the oil in another large skillet over medium-high heat.
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13
Add the corn and season with salt.
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14
Cook, stirring frequently, until golden and tender, about 6 minutes.
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15
Add the potatoes and cook for 1 minute longer to heat through.
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16
Season to taste with salt and pepper.
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17
Spoon the corn mixture onto a serving dish and top with the fish, skin side up.
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18
Stir the herbs into the vinaigrette, then spoon over everything.
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19
Garnish with more herbs.
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20
Serve immediately.
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21
To prevent the fish from sticking to the pan, be sure to dry the skin thoroughly first.
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22
To keep the skin dry, season at the very last minute, while the oil is heating.
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23
Over time, the salt draws moisture out of the fish and will cause the oil to splatter and the fish to stick.
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24
If the fish is stuck to the pan after cooking, add 1/2 teaspoon butter to the hot pan.
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25
Swirl it around so that it runs under the fish, and the fish should release.
