Pan Roasted Rockfish with Wilted Greens & Corn Salsa

Source: Chef John Maxwell

Salsa

4 ears of corn, roasted in the oven, husked, kernels cut off (use frozen corn if desired)

1 red pepper, diced

1 green pepper, diced

1 red onion, diced

¼ cup fresh cilantro, chopped

2 tablespoon cooking oil

ground cumin to taste

salt and pepper to taste

splash of vinegar or lime or lemon juice

Blend all ingredients in a bowl, and set aside.

Sauce

2 tablespoons tomato paste

2 bay leaves

10 black peppercorns

4 shallots, chopped

½ cup champagne vinegar

1 cup dry white wine

1 pound butter, cut into cubes and kept cold until used

¼ cup diced tomatoes

In a saucepan over medium to high heat, boil all ingredients except butter and tomatoes until most of the liquid has evaporated. Stir in the cold butter, one piece at a time, over low heat until all has been incorporated. Add tomatoes.

Rockfish and greens

4 8-ounce rockfish filets, skin on, bones removed

cooking oil

2 cups kale, cleaned and roughly chopped

2 cups collards, cleaned and roughly chopped

water

salt and pepper to taste

Preheat oven to 375°. Season the filets with salt and pepper on the non-skin side. Warm a sauté pan over high heat, add cooking oil and carefully place the filets in the pan, skin side up.

Brown the rockfish for about 3 minutes or until golden. Remove from pan and place on a greased cookie sheet, skin side down. Roast the rockfish in oven for about 10 minutes or until the flesh is cooked through but not dried-out.

In another hot sauté pan, mix the collards and kale and pour enough water into pan to steam the greens. Season with salt and pepper and cook until kale and collards are brilliant green, usually less than 3 minutes.

Warm the corn salsa over medium heat.

Place greens in the middle of the plate. Ladle some of the sauce around the outside of the greens. Place a rockfish filet on top of the greens, and spoon salsa over the top.