Seared Rockfish with Late Summer Saute Corn, Peppers, Eggplant, and Cherry Tomatoes Ingredients: Rockfish Corn Eggplant Cippollini onion (only use 1/2; reserve the remaining 1/2 for the stew recipe) Peppers Cherry tomatoes Tarragon Lime 1) Prepare the ingredients: - Wash and dry the fresh produce (eggplant, tomatoes, peppers, lime). - 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. - Twist/trim off and discard the stem of the eggplant. Slice into 1/2”-thick rounds. - Trim and discard the root of the onion and the dark green stem. Halve the bulb then thinly slice. - 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) Salt the eggplant: - Season the sliced eggplant with salt and arrange on a paper towel lined plate. Set aside for at least 5 minutes. 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, 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 salted eggplant and cook another 1 -2 minutes (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 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!