Pan-fried Alaska Pollock with Tomato-Rhubarb Relish

Directions Print

1. Prepare Fish: Stir together 1 tsp. salt and1/2 tsp pepper. Sprinkle evenly over fish on both sides. Gently toss fish with cornmeal coating evenly.
   Heat oil in large cast iron skillet over medium heat. When oil is hot add fish and cook until golden and crisped, about 2-3 minutes per side. Drain on a wire rack and keep warm.
2. Prepare Relish: Melt butter in a medium skillet over medium-low heat. Add shallots and saute until tender, about 2-3 minutes. Stir in 1 cup of tomatoes, 1/2 cup diced rhubarb and saute until rhubard is tender, about 2-3 minutes. Remove from heat and stir in 1.5 tbsp. honey, 1 tbsp. parsley and 1 tsp. fresh orange zest. Season with salt and pepper to taste.
3. Serve: Spoon warm relish over fish and serve immediately.