Seared Lake Trout with Summer Relish

For vinaigrette: Combine spinach, champagne vinegar, mustard, honey and garlic in a blender. Cover and blend on high until smooth. Reduce blender to medium speed and slowly add 3/4 cup vegetable oil, a few drops at first, slowly working to a steady, thin stream. Once incorporated, set speed to low and gradually add olive oil. Season with salt and pepper. Reserve 1/2 cup for use in recipe, refrigerating at least 1 hour before serving. Refrigerate remainder for another use, up to 1 week.

For relish: In a medium saucepan, combine onions, corn, sugar, cider vinegar, 1 teaspoon salt, the garlic, coriander and paprika. Bring to a simmer over medium heat, stirring occasionally to prevent sticking. Reduce heat to medium-low; simmer, uncovered, to reduce liquid by three-fourths (about 10 minutes), stirring occasionally to prevent sticking. Cool to room temperature before serving.

For trout: Cut fish into four 8-ounce portions; pat dry. Lightly season with salt and pepper. In a large skillet, heat 1/4 cup vegetable oil over medium-high heat until oil begins to shimmer. (Don't rush this; a very hot pan is critical to avoid sticking.) Working in batches, carefully place fish in hot oil, trying not to splash oil or overcrowd pan. Sear fish until golden brown, 2 to 4 minutes. Flip fish over and cook an additional 2 to 4 minutes.**

To serve, place fish on four plates or a platter. Top with corn relish and drizzle with vinaigrette.