Seared Rockfish with Fennel, Corn and Blueberry Salsa

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This recipe was prepared by Chef John Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs. Chef Maxwell shares delicious seasonal recipes in Real Virginia, Virginia Farm Bureau’s weekly television program sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.




Seared Rockfish with Fennel, Corn and Blueberry Salsa

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


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 minced garlic
2 tablespoons blueberries
1 tablespoon red wine vinegar
juice of 1 lemon
salt and pepper to taste

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.

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