Heat the oil in a medium saute over high heat. Sprinkle the fish
evenly with the salt. Place in the pan skin-side down. Cook until translucent, then flip and add the butter. Cook until the butter is brown, and then add the corn
and shallots. Saute for 2 minutes, and then baste
the fish with the butter and shallot mixture and remove from the pan. Place the fish on a plate, and spoon the corn over.