How To Make Corn & Butter Bean Salad with Pan-Roasted Fish - Best Recipe | Charleston Magazine

Ingredients

• 1 cup sea salt
• 1 gal. water
• 1 lb. fresh butter beans
• 6 ears corn, kernels cut off and reserved
• 3 (4 oz.) jars diced pimientos, strained and liquid discarded
• 1 cup Glass Onion house dressing (recipe follows)
• 1 Tbs. sea salt
• 1 Tbs. freshly ground black pepper
• 1/4 cup red wine vinegar
• 1 Tbs. Creole mustard, or other whole grain mustard
• 2 tsp. minced garlic, about 2 medium garlic cloves
• 2 tsp. minced shallot, about 1/2 medium shallot
• 1½ tsp. fresh lemon juice
• 3/4 cup vegetable oil
• 1/3 cup extra-virgin olive oil
• 2 tsp. Diamond Crystal kosher salt
• 2 tsp. freshly ground black pepper
• 4 oz. good butter
• 4 (6 oz.) fish filets
• Diamond Crystal kosher salt
• Freshly ground black pepper