Crab-Crusted Rockfish

From: Executive Chef Josean Rosado, Brightons Restaurant, InterContinental Baltimore. Yield: 1 serving.

Crab-Crusted Rockfish:

2 oz. Phillips Colossal Crab Meat

6 oz. rockfish fillet

3 oz. corn, shallot and pepper

salpicon

1 oz. fava beans

3 oz. grilled tomato jus

1 oz. crispy leeks

Grilled Tomato Jus:

10 tomatoes, cut in halves

1 garlic clove, minced

1 shallot, chopped

1 tsp. paprika

to taste, salt and pepper

Corn-Shallot and Roasted Red Pepper Salpicon:

8 oz. cut corn

3 shallots, julienne

1 red pepper, roasted, julienne

1 clove garlic, minced

1 tomato, concasse

to taste, salt and pepper

For corn-shallot and roasted red pepper salpicon: In a medium rondo saute the shallots and garlic until translucent. Add the rest of the ingredients and cook for 5 minutes until all the flavors combine. Season to taste. Remove from the heat, chill quickly and reserve for service.

For grilled tomato jus: Season the tomatoes and char them on the grill on both sides. In a medium sauce pot, saute shallots and garlic until translucent. Add the tomatoes and paprika and saute for 5 minutes. Remove from the heat and puree in a bar blender. Strain through a fine china cap into a sauce pot. Bring to a boil; reduce by a third. Season to taste. Remove from heat and chill quickly. Reserve for service.

For crab-crusted rockfish: In a hot saute pan, sear the rockfish until lightly golden brown. Flip the rockfish, top with the crab meat and finish cooking in the oven. In another saute pan, heat up the salpicon and add the grilled tomato jus. Add the fava bean; reduce liquid a little bit.

To plate: In a round dinner bowl, place the salpicon/sauce mixture in the center. Top the mixture with the crab-crusted rockfish. Garnish with the crispy leeks.