Chef Maxwell's Virginia
Seared Rockfish

(4) 5 oz. to 6 oz. fresh Rockfish filets, about 1 inch thick
2 T. peanut oil or other vegetable oil
Salt and pepper

Fennel, Corn and Blueberry Salsa

1 c. precooked corn kernels
¼ c. olive oil
2 T. white wine
2 T. blueberries
1 T. red wine vinegar
1 shallot, chopped
1 red pepper, diced
1 stalk fennel, diced
1 lemon
½ tsp. garlic
Salt and pepper

Sweat the shallot in a little oil; add the white wine and reduce until the liquid has completely evaporated; remove from heat; add the corn, pepper, fennel, garlic and remaining olive oil; heat gently for a few minutes. Combine all remaining salsa ingredients, add the juice of one lemon, season and keep warm. Cost the fish with oil and season with salt & pepper. Heat skillet to medium high temperature. Add 1 T. butter and 1 T. oil to the pan. When hot, sear the fish filets on cut side until golden brown. Turn the fish and finish cooking. (Fish is done when it flakes easily but is still very moist in the center.) Serve the fish on greens with salsa on top.