Careme

Instructions

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1. 1.

   Pat 12 ounces rockfish dry and check for pin bones. Season all over with 1 1/2 teaspoons Diamond Crystal kosher salt flakes, then let stand for 15 minutes while preparing the vegetables and sauce ingredients.

2. 2.

   Slice 12 ounces zucchini into 1/3-inch-thick half-moons. Finely chop 2 ounces shallot. Lightly crush 6 ounces blackberries with a fork, leaving some berries chunky.

3. 3.

   Pat the seasoned rockfish dry again and coat it lightly with 2 tablespoons all-purpose flour, shaking off the excess.

4. 4.

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the rockfish and sear without moving until golden, 3 to 4 minutes. Turn and cook for 2 to 3 minutes, pulling the fish when its thickest part reaches 140°F. Transfer to a plate and rest for 3 minutes.

5. 5.

   While the fish rests, heat 1 tablespoon olive oil in a second skillet over medium-high heat. Add the sliced zucchini and 1 1/4 teaspoons Diamond Crystal kosher salt flakes. Cook, tossing occasionally, until browned but still slightly crisp, 5 to 6 minutes; remove from the heat.

6. 6.

   Lower the fish skillet to medium. Add 1 tablespoon unsalted butter and the chopped shallot; cook until softened, about 2 minutes. Stir in:

   • 6 ounces crushed blackberries
   • 1 tablespoon balsamic vinegar
   • 2 tablespoons water
   • 1 teaspoon Dijon mustard
   • 1 teaspoon honey
   • 1/4 teaspoon black pepper

   Simmer until glossy and lightly thickened, 2 to 3 minutes, gently pressing a few more berries against the skillet.

7. 7.

   Divide the sautéed zucchini between two plates, add the rested rockfish, and spoon the warm blackberry-shallot sauce around and over the fish.

Want more detail? See the temperature guide.