Pan Roasted Rockfish
with wilted greens and corn salsa

4 - 8oz Rockfish filets, skin on and cleaned of bones
2 cups Kale, cleaned and roughly chopped
2 cups Collards, cleaned and roughly chopped

for the Beurre Blanc sauce:
4 tomatoes halved and roasted
2 Bay leaves
10 black pepper corns
4 shallots, chopped
1/2 cup Ver Jus or champagne vinegar
1 cup dry white wine
1 lb. butter, cut into cubes and kept cold until used

In a saucepan over medium to high heat, boil all of the ingredients except the butter 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. Strain the sauce of the solids and keep warm until use.

for the Corn Salsa:
4 ears of corn, roasted in the oven, husked and kernels cut off (use frozen kernels if necessary)
1 red pepper, cleaned and diced
1 red onion, peeled and diced
1/4 cup fresh cilantro, chopped
2 tbls cooking oil
ground Cumin to taste
salt and pepper to taste
Blend all of the ingredients together in a bowl and set aside.

Cooking the dish:

Season the Rockfish filets with salt and pepper on the non-skin side. Heat a saute pan over high heat, add cooking oil and carefully place the Rockfish in the pan, skin side up. Brown the Rockfish for about 3 minutes, or until golden brown. Remove from the pan and place on a greased cookie sheet skin side down.

Roast the rockfish in a 375 degree oven for about 10 minutes or until the flesh is cooked through but not dried out. In another hot saute pan, add the collards and kale and pour water in the pan to steam the greens. Season them with salt and pepper and cook them until they are brilliant green. Warm the corn salsa over medium heat.

To assemble the dish:

Place the collards and kale in the middle of the plate. Ladle some of the tomato beurre blanc around the outside of the greens. Place a Rockfish filet on top of the greens and spoon the corn salsa over top. Garnish with a sprig of cilantro. Serves 4 people.

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