Forbidden Rice Alaska Rockfish

Instructions

1. Step 1 Prepare corn puree

   Sauté corn, onion, red pepper, salt and butter until corn has a little brown on it.  Place in blender with milk, stock and just the sauce from the chipotle peppers (add some of the peppers if you like it spicy).  Puree on high until smooth, adding more liquid if needed.  Fold in cilantro, lime juice and zest.  Season to taste and keep warm.

2. Step 2 Prepare cauliflower puree

   Trim and cut cauliflower into medium-size pieces.  Boil water with a pinch of salt and blanch cauliflower for 8 minutes, or until fork tender.  Drain and place in blender; add cilantro, milk, salt and butter.  Puree on high until smooth, adding more liquid if needed.  Season to taste and keep warm.

3. Step 3 Prepare rockfish

   Place uncooked rice into blender or food processor and blend until it’s a fine powder; set aside.

   Rinse any ice glaze from frozen Alaska Rockfish under cold water; pat dry with paper towel.  Drizzle a little oil into a heavy nonstick skillet and heat over medium-high heat.  Brush rockfish with remaining oil, then roll fish in rice flour, making sure to cover all sides.  Place the fish in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned.  Shake pan occasionally to keep fish from sticking.

   Turn rockfish over and season with salt, then reduce heat to medium.  Cook an additional 6 to 8 minutes for frozen rockfish or 3 to 4 minutes for fresh/thawed fish.  Cook just until fish is opaque throughout. 

4. Step 4 To serve

   DIvide and portion purees, side by side,  onto four flat shallow bowls or rimmed plates. Top each with a rockfish fillet.