Pan-Seared Fish With a Mexican Salad Recipe - What's for Dinner

Ingredients

• 1 cup frozen corn, defrosted
• 1 cup cherry tomatoes, chopped
• 1/2 cup red onion, diced
• 1 jalapeño pepper, seeded and minced
• 1/4 cup lightly packed cilantro leaves
• 1/2 cup Girard’s Champagne Dressing
• Salt and pepper
• 4 (4 to 6 ounce portions) fish fillets, such as snapper, bass
• 1 tablespoon oil