Heat 3 Tbsp olive oil in a large skillet over medium-high heat. Season fish with salt and pepper and place, skin side down, into the skillet. Saute for 3-4 minutes. Turn over and saute for another 2-3 minutes. Remove from the pan.
Meanwhile, heat remaining oil and butter in a large skillet or wide pot. Add onion and peppers, sauteing for 5-7 minutes. Add corn and saute for another 3-4 minutes. Remove from the heat and add tarragon and tomatoes.
To serve, spoon about 1.5 cups of the corn salad into a bowl. Top with a serving of haddock and garnish with tarragon leaves. Enjoy!
Recipe by This Cookin' Dad at http://thiscookindad.com/2015/08/sauteed-haddock-with-warm-corn-salad/