Ingredients

• 1 lb Rockfish

• 2 tbsp butter

• 2 cloves garlic minced

• 1 tbsp lemon juice

• sea salt

• 2 tbsp finely chopped onions

• 4 mini sweet bell peppers (a variety of colors if possible), stemmed, seeded and chopped finely

• 12 briny olives (Kalamata or Nicoise preferred), pitted and chopped

• 3 Black Friar Plums, chopped finely

• 1/4 cup chopped parsley

• 2 tablespoons olive oil

• 2 tbsp lemon juice

Instructions

1. Heat your butter in a sauté pan just large enough to fit your fish over medium high heat.  Add your minced garlic and cook for a minute, making sure it doesn't burn.  Sprinkle your fish with sea salt and add it to the pan.  Cook about 4 minutes per side (more for a larger fillet) or until done.  At then end of cooking add a squeeze of lemon.

2. Add remaining ingredients to a large bowl and mix gently until everything is coated with the oil.

3. Place fish on a serving plates and top with plum salsa.