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Seared Rockfish With Blueberry Salsa

smcki's picture
Summertime is a great time for fresh fish on the menu. Chef John Maxwell had come up with a delicious recipe for fresh rockfish, with Virginia Grown blueberries.
Ingredients
  Cooked corn kernels 1 Cup (16 tbs)
  Fennel stalks 1 , diced
  Rockfish fillets 24 Ounce (4 Fresh Fillets, Each 5 Ounce - 6 Ounce , About 1-Inch Thick)
  Peanut oil/Vegetable oil 2 Tablespoon
  Salt To Taste
  Pepper To Taste
  Corn kernels 1 Cup (16 tbs), precooked
  Olive oil 1⁄4 Cup (4 tbs)
  White wine 2 Tablespoon
  Blueberries 2 Tablespoon
  Red wine vinegar 1 Tablespoon
  Shallot 1 Medium, chopped
  Red pepper 1 Medium, diced
  Fennel stalk 1 Medium, diced
  Lemon 1 Medium
  Garlic 1⁄2 Teaspoon
Directions

GETTING READY
1. Season rockfish with salt and pepper.

MAKING
2. In a pan heat oil to medium high and place the fish in it.
3. In another pan heat 2 teaspoons olive oil and add chopped shallots.
4. Sauté for 2 minutes and add white wine and simmer until almost dry.
5. Cut the top off the fennel.
6. Dice the fennel and then chop into small pieces.
7. Add into the onion and mix.
8. Stir adding some minced garlic, red pepper and corn.
9. Add some blueberries and stir well.
10. Add red wine vinegar, juice of 1/2 lemon.
11. Cook the rice until done and mix saffron.

SERVING
12. On a serving plate add a little rice, place the fish and top with the salsa.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Taste: 
Savory
Method: 
Searing
Ingredient: 
Fish
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4

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