Seared Rockfish with Fennel, Corn & Blueberry Salsa

Source: Chef John Maxwell

4 5- to 6-ounce fresh rockfish filets, about 1 inch thick

3 tablespoons peanut oil or other vegetable oil, divided

salt and pepper to taste

1 tablespoon butter

Salsa

¼ cup olive oil

1 shallot, chopped

2 tablespoons white wine

1 cup precooked corn kernels

1 red bell pepper, diced

1 stalk fennel, diced

½ teaspoon garlic

2 tablespoons blueberries

1 tablespoon red wine vinegar

salt and pepper to taste

juice of 1 lemon

Coat the fish with oil, and season filets with salt and pepper. Set aside.

Heat a little of the olive oil to sweat the shallot in a sauté pan. Add wine, and reduce until the liquid has completely evaporated; remove pan from heat. Add corn, pepper, fennel, garlic and the remaining olive oil; heat gently for a few minutes. Add blueberries, vinegar and lemon juice. Season with salt and pepper, and keep mixture warm.

Heat a skillet to medium high. Add butter and peanut oil to pan, and when it is hot sear the fish filets on cut side until golden brown. Turn fish and finish cooking; fish is done when it flakes easily but is still moist in the center. Top filets with salsa. Serves 4.