Rockfish with corn saute

Seared Rockfish with Warm Summer Saute Corn, Peppers, Cherry Tomatoes, and Potatoes Ingredients: Rockfish Corn Potatoes Torpedo onion Peppers (2 types) Cherry tomatoes Tarragon Lime 1) Prepare the ingredients: - Peel and discard the husk from the corn. Clean off as much of the silk as you can. With a sharp knife, slice the kernels off the cob. Reserve the kernels and the cob, separately.

- Small dice the potatoes.

- Trim and discard the root of the onion and any tough tips of the dark green stem. Halve the bulb then thinly slice. Thinly slice the tender greens and set aside.

- Slice off and discard the stems from the peppers. Remove the seeds. Thinly slice the peppers.

- Halve the cherry tomatoes.

- Pick the tarragon leaves off the stems, then roughly chop leaves.

- Quarter the lime.

- Season the rockfish on both sides with salt. Lay on a paper towel lined plate.

2) Blanch the potatoes: - In a medium pot, add the corn cob and the diced potatoes. Cover with generously salted water and bring to the boil on high. Simmer until potatoes are tender but not mushy, about 8 minutes.

(The corn cob is there to flavor the water and the cooking potatoes.) Drain, reserving 1/4 cup of the cooking water. Discard the cob.

3) Saute the vegetables: - Heat 1 tablespoon olive oil in a large saute pan (non-stick if you have one) on medium-high until hot.

Add sliced onion bulb, season withe salt and pepper, and cook, stirring occasionally, until softened and translucent, about 2 minutes. Add corn and peppers and cook until browned in spots and beginning to soften, about 3 minutes more. Season with salt and pepper. Add blanched potatoes and cook another minute (if pan seems dry, add another glug of olive oil). Add halved cherry tomatoes and chopped tarragon leaves, season with salt and pepper, and remove from heat. Add the juice of 2 lime wedges and the sliced onion greens and toss to combine.

Transfer to a bowl, wipe out pan, and return to medium-high heat.

4) Cook the fish and plate your dish: - Heat 2 teaspoons olive oil in the cleaned pan until hot. Add seasoned rockfish, dry side down, and cook undisturbed until lightly browned and opaque at the edges, 3 to 4 minutes. Gently flip and cook 1 minute more (for medium), or until cooked to your liking.

- Divide the sautéed vegetables between 2 dishes then top with the seared rockfish. Serve remaining lime wedges alongside. Enjoy!