Blackened Fish Salad with a Creamy Avocado Dressing

For the fish

• 3 tablespoons blackened fish seasoning
• 1 pound mild white fish such as halibut or grouper
• 2 tablespoons butter
• 1 tablespoon avocado oil or olive oil

For the dressing

• 1 ripe avocado peeled and seeded
• 1/2 cup fresh cilantro leaves
• 1/2 cup water adjust if necessary for the right consistency
• 1 lime juiced
• 1 clove garlic crushed
• 1/4 cup sour cream
• 2 tablespoons olive oil
• 1/4 teaspoon salt

For the Salad & Assembly

• 2 1/2 cups corn kernels fresh, from 4 ears
• 1 tablespoon olive oil or avocado oil
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 2 heads crunchy lettuce such as Romaine or leaf lettuce, chopped
• 1 15-oz can black beans drained and rinsed
• 2 tomatoes or equivalent (diced)
• 1/3 cup red onion diced
• 1/2 cup Crumbled queso fresco (cheese)