Crispy Rockfish with Pineapple-Rhubarb Salsa

Ingredients:

1 large filet rockfish, such a Shortraker

1 cup all purpse flour

salt and pepper

1 medium pineapple, small dice

2 cups rhubarb, small dice

1 small red onion, small dice

2 limes, juice and zest

1 tablespoon agave

2 tablespoons cilantro, roughly chopped (optional)

2 tablespoon butter

2 tablespoon olive oil

Instructions:

Place the pineapple, rhubarb, onion, zest and juice of the limes and agave in a large bowl, mix well. Taste and add more agave or a little salt if needed. Set aside while you cook the fish.

Cut the fish into 4 or 5 evenly sized portions. Season with salt and pepper. Place the flour in a shallow bowl and add 1 teaspoon of salt and 1/4 teaspoon pepper. Heat the butter and olive oil in a large heavy bottomed saute pan over medium high-heat. Dredge the fish in the flour so that it is coated, shake off any excess and place the fish in the pan. Repeat with remaining fish pieces. Cook until the fish is starting to lose its opaqueness and becoming white from the bottom and about half way up the fish, flip it over and cook on the other side until the fish is frim to the touch and cooked through. Place on a platter. Add the cilantro to the salsa, mix well, then spoon the salsa over the top of the fish. Serve with more salsa on the side.