Seared Bluefish with Charred Corn, Warm Tomato Salad Recipe

Ingredients

• 4 6-ounce skin-on bluefish fillets, scaled
• 1 1/4 teaspoon kosher salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 4 tablespoons canola oil, divided
• 1 tablespoon butter
• 3 ears corn, shucked
• 1 leek white, split, washed, thinly sliced
• 1 teaspoon minced garlic
• 1 cup sweet 100 cherry tomatoes, cut in half
• 2 tablespoons extra virgin olive oil
• 12 basil leaves, torn
• 1 tablespoon sherry vinegar
• 2 thinly sliced radishes
• 1 lemon, halved
• Grill or grill pan