Seared Rockfish with Blueberry Salsa Recipe Video
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
For the Rockfish :
fresh Rockfish filets - (4) 5 oz. to 6 oz. , about 1 inch thick
peanut oil or other vegetable oil -2 tablespoon
Salt and pepper
For Fennel, Corn and Blueberry Salsa :
corn kernels - 1 cup precooked
olive oil - ¼ cup
white wine - 2 tablespoon
blueberries - 2 tablespoon
red wine vinegar - 1 tablespoon
shallot - 1 chopped
red pepper - 1 diced
fennel - 1 stalkdiced
lemon - 1
garlic - ½ 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.
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.
Chef
