1 tsp Kosher salt, plus extra to taste
½ tsp freshly ground black pepper, plus extra to taste
1 tsp ground coriander
4 (4-6 oz) Alaska pollock fillets
½ cup fine yellow cornmeal
½ cup canola oil
2 tbsp unsalted butter
1 small shallot, finely chopped
1 cup halved small cherry tomatoes
½ cup diced fresh rhubarb
1 ½ tbsp honey
1 tbsp finely chopped parsley
1 tsp fresh orange zest
½ tsp finely chopped fresh rosema
Stir together 1 tsp salt, ½ tsp pepper, and coriander. Sprinkle evenly over fish on both sides. Gently toss fish with cornmeal coating evenly.
Heat oil in a large cast iron skillet over medium heat. When oil is hot and shimmering, add fish and cook until golden and crisped, about 2-3 minutes per side. Drain on a wire rack and keep warm.
Melt butter in a medium skillet over medium-low heat. Add shallot and sauté until tender, about 2-3 minutes. Stir in tomatoes and rhubarb and sauté until rhubarb is just tender, about 2-3 minutes. Remove from heat and stir in honey, parsley, orange zest and rosemary. Season with salt and pepper, to taste.
Spoon warm relish over fish and serve immediately.