Chef Maxwell's Pan Roasted Rockfish with Wilted Greens and Corn Salsa

Rockfish

4 8-oz. Rockfish filets, skin on and cleaned of bones
2 cups kale, cleaned and roughly chopped
2 cups collards, cleaned and roughly chopped

Sauce

2 tablespoon tomato paste
2 Bay leaves
10 black pepper corns
4 shallots, chopped
½ cup champagne vinegar
1 cup dry white wine
1 pound butter, cut into cubes and kept cold until used
¼ cup diced tomatoes

Salsa

4 ears of corn, roasted in the oven, husked and kernels cut off (use frozen corn if necessary)
1 red pepper, cleaned and diced
1 green pepper, cleaned and diced
1 red onion, peeled and diced
¼ cup fresh cilantro, chopped
2 tablespoon cooking oil
Ground cumin to taste
Salt and pepper to taste
Splash of vinegar, lime or lemon juice

In a saucepan over medium to high heat, boil all of the ingredients for the sauce 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. Add diced tomatoes.

Blend all of the ingredients for the salsa together in a bowl and set aside.

To prepare the Rockfish, season the filets with salt and pepper on the non-skin side. Heat a sauté 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 sauté 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, usually less than 3 minutes.

Warm the corn salsa over medium heat.

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 corn salsa over top. Garnish with a sprig of cilantro.