Pan Seared Chesapeake Rockfish with Minted Pumpkin and Pecan Sauce

Serves 4

for the rockfish:
4 each 5 oz. pieces rockfish filet, skin on and brined for 45 minutes
2 Tbsp. pure olive oil
Sea salt to taste

for the pumpkin:
1 lb. of peeled, seeded pumpkin in a large dice
1 large shallot, finely diced
½ cup small mint leaves, picked
Juice of 2 lemons
1 pinch chili flake
1 Tbsp. butter

for the pecan sauce:
1 small yellow onion, rough chop
3 cloves garlic
1 ½ c extra virgin olive oil
¾ c pecans
1 tblsp. maple syrup
Juice of one lemon
½ c water
Salt, to taste

for the rockfish:
Pre heat oven to 275 degrees. Remove fish from brine and pat dry with paper towels. Heat oil in a heavy bottom skillet large enough to fit two pieces of the rockfish. When oil is smoking, begin to sear rockfish 2 pieces at a time, skin side down until golden brown. Remove from pan and repeat with the next two pieces. When all 4 pieces are seared, place all four pieces of fish in a 275 degree oven for 25 minutes, skin side up.

for the pumpkin:
Place pumpkin in pan and cover with cold water. Season well with salt and a pinch of sugar. Bring slowly to a boil and strain immediately. Heat ½ tbsp. of butter in a large skillet until golden brown. Add pumpkin in an even layer and scatter shallots over top. Saute until caramelized. Add chili flake and toss. Continue to sauté until the next side is colored. Add juice of lemon, the rest of the butter and mint. Season with salt and toss off heat to incorporate until butter melts into sauce.

for the pecan sauce:
In a sauce pot, sauté onions and garlic in the extra virgin olive oil until soft and translucent. Add pecans and cook on medium till the mixture becomes aromatic. Add the lemon juice then remove from heat. Move the mixture to a blender and add the maple syrup, water and heavily season with salt. Puree on high till the mixture is smooth. Pass through a sieve.

to serve:
Place a dollop of pecan sauce on each plate and gently spread out with the back of a spoon. Evenly divide pumpkin and mint on plates. Place fish filet skin side up on top of pumpkin and season lightly with salt.