Pan Seared Rockfish with Ancho Corn and Peach Relish

Instructions

For the Rockfish:

• Rinse the rockfish, remove bones and pat dry with a paper towel.
• Sprinkle liberally with kosher salt.
• Put the all-purpose flour on a plate and lightly dredge the fish through it.
• Place the fish in batches in a nonstick skillet with a dollop of butter and cook on medium-high heat for approximately 2-3 minutes on each side until the coating is browned.

For the Relish:

• Begin by removing the husk from your corn cob and wrapping the cob in aluminum foil with a little butter and salt.
• Place the foil wrapped cob on the BBQ and grill it for approximately 15 minutes until the corn is tender.
• Next mince you onions and bell pepper and begin to saute them with a little butter until the onions have turned translucent.
• After the corn has finished cooking and you have set it aside to cool, place the cob vertically over a cutting board and slice the corn off of the cob.
• Add the corn to the skillet with onions and the peppers and then finally add the finely diced peach.
• Sprinkle with salt and ground ancho chile and stir until the relish is well mixed.

For the Purée:

• Begin by chopping up your head of cauliflower and adding it to a pot of salted boiling water.
• Cook for about 8-10 minutes or until all the pieces are tender.
• When the cauliflower is cooked add it to a food processor with the butter, cream, salt, white pepper and chives.
• Gently blend on low power until the purée is smooth and creamy.