Fish and beets and rhubarb

Roasted Rockfish with Beets and Pickled Rhubarb Ingredients: Fish Beets Rhubarb Vinegar Mint (For best results, read recipe fully before beginning.)

1) Prepare the ingredients: - Wash and dry the fresh produce.

- Peel the beets and trim and discard the root and stem. Small dice (1/4-1/2� cubes).

- Thinly slice the rhubarb (approximately 1/4�-thick slices) crosswise. Place in a heat-proof container.

- Pick the mint leaves from the stems and roughly chop.

- Season the fish on both sides with salt, and lay on a paper towel lined plate.

2) Cook the beets: - In a sauce pan, combine prepped beets with enough water to generously cover them. Season with salt and bring to the boil on high. Reduce to a strong simmer (medium-high) and cook until they are tender when pierced with a knife, about 20 minutes.

3) Pickle the rhubarb: - While the beets cook: shake the vinegar well (there is a small amount of sugar that will likely be undissolved), then transfer to a small pot (scrape out all the sugar that might be left in the jar). Add 2 tablespoons water and bring to the boil. Pour over rhubarb, stirring to ensure that it is all submerged.

4) Finish the salad: - Drain the cooked beets, then combine with the pickled rhubarb (and all the liquid), and the chopped mint. Season with salt and pepper and a generous glug of olive oil.

5) Cook the fish and plate your dish: - Heat 2 teaspoons olive oil in a large saute pan on medium-high until hot. Lay fish, dry side down, and cook until lightly browned and opaque at edges, 3 to 4 minutes. Carefully flip and cook 2 minutes more.

- Divide beets between 2 dishes and top with the seared fish. Enjoy!