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Mediterranean Sablefish with Olive Tapenade and Parmesan-Chive Polenta

Mediterranean Sablefish with Olive Tapenade and Parmesan-Chive Polenta

Recipe developed by Natalie Janicka.

Yields 4 portions. 

Ingredients:

Mediterranean Sablefish

4 sablefish portions, 6 oz each

1 tablespoon kosher salt

½ teaspoon black pepper

2 tablespoons olive oil

Olive Tapenade

¾ cup Kalamata olives, pitted

1 tablespoon sun-dried tomatoes, chopped

1 tablespoon capers, drained 

1 tablespoon sweet onion, diced

1 clove garlic, rough chop

½ lemon, zested + ½ tablespoon of juice

1 tablespoon olive oil

⅛ cup parsley, chopped

⅛ cup basil, chopped 

Parmesan-Chive Polenta

4 cups water

1 cup polenta

1 teaspoon salt

2 tablespoons chives, minced

½ cup grated Parmesan cheese

To make the sablefish:

Salt and pepper sablefish filets, set aside. Heat a large saute pan to medium-high. Once the pan is hot add oil, then sablefish, skin side up. Turn heat down to medium and allow fish to cook for 6-7 minutes. Flip fish filet and cook for another 4 minutes.

To make the tapenade:

Place all ingredients into a food processor, and pulse until the olives have become roughly chopped. Be careful not to over blend into a smooth paste.

This can be made several days in advance to allow the flavors to meld. If made in advance, allow the tapenade to come to room temperature before serving.

To make the polenta:

In a medium saucepan, bring water and salt to a boil. Slowly stir in the polenta. Adjust the temperature down to a low simmer. Cover and stir occasionally until the liquid has absorbed and the grains of corn are fully cooked, approximately 25 minutes. 

Once the polenta is cooked, take it off the heat and stir in the Parmesan and chives. Hold warm for service.

To assemble:

Place the polenta in the center of the plate, then put sablefish atop the polenta. Spoon ¼ cup of the tapenade on the sablefish filet and serve.

Mushroom Crusted Sablefish with Shallot-Tarragon Sauce

Mushroom Crusted Sablefish with Shallot-Tarragon Sauce

Recipe developed by Natalie Janicka.

Yields 4 portions.

Ingredients:

Sablefish

4 sablefish portions, 6 oz each

1 teaspoon kosher salt

1 cup panko

 ¾ cup dried mushroom mix

1 cup all purpose flour

2 eggs

1 cup milk

3 tablespoons mild olive oil

Shallot-Tarragon Sauce

1 ½ cups heavy cream

¾ cup fish stock or clam juice

¼ cup white wine

2 tablespoons mild olive oil

2 tablespoons butter

½ cup shallots, minced

2 tablespoons all purpose flour

2 tablespoons fresh tarragon, minced

Place the dried mushrooms into a food processor and pulse until most of the mushrooms have become slightly smaller than the panko pieces. Add mushroom “dust” to the panko, mix together and set aside. Place the flour on a large plate to allow for coating the fish. 

Whisk the eggs and milk together until combined. Salt the sablefish and set aside. Prepare your breading station in this order: flour, egg wash, and panko-mushroom mixture.  Coat the fish in flour, then dip in egg wash, and press firmly into panko-mushroom mixture.

Heat a large saute pan over medium-high heat. Once the pan is hot add oil, then add the crusted sablefish portions. Cook until golden to deep brown (about 5-7 minutes), then flip fish and lower heat to medium allowing fish to cook through, which should take an additional 5-6 minutes. Remove fish from the pan to a platter and keep warm in the oven while sauce is being made. 

Quickly wipe out the saute pan with a paper towel being sure not to burn yourself, then dispose of the paper towel. Heat the saucepan back to medium-high heat, add oil and butter until it starts to foam. Add minced shallots to the pan, stirring constantly. Once the shallots have started to soften and become opaque (about 4-6 minutes), deglaze with the white wine. Sprinkle the flour over the shallots/wine mixture.  Add the fish stock (or clam juice) and cream to the pan, stirring to blend the shallots and flour into the liquid. Turn heat down to medium and allow to simmer and reduce until the sauce coats the back of a spoon, roughly 5-6 minutes. Once sauce has reduced, add tarragon, stirring to incorporate the herb into the sauce. Taste the sauce to see if salt is needed. Remove the sablefish from the oven and serve with the Shallot - Tarragon Sauce. 

Blackened Halibut with Creole Shrimp Topping

Blackened Halibut with Creole Shrimp Topping

Recipe developed by Natalie Janicka. 

Yields 4 portions.

Ingredients:

Halibut

4 halibut portions, 6 oz each

2 tablespoons olive oil

1 tablespoon kosher salt

¼ cup blackened seasoning

Creole shrimp topping

4 oz Andouille sausage, medium dice

4 oz Alaskan shrimp (sidestripe or spot), shelled and cut in half

1 tablespoon olive oil

½ cup celery, medium dice

½ cup red pepper, medium dice

½ cup yellow onion, medium dice

1 teaspoon worcestershire sauce

1 cup canned tomatoes, pureed

2 tablespoons garlic, minced

½ teaspoon dried thyme

1 teaspoon dried basil

½ teaspoon dried oregano

⅛ teaspoon cayenne

⅛ teaspoon white pepper

⅛ teaspoon paprika

½ teaspoon kosher salt

To make the topping:

Heat a medium saute pan to medium-high. Once the pan is hot, add oil and sausage. Cook 3-5 minutes until the sausage starts to release some of its fat. Add celery, red pepper and onions, stirring occasionally. Turn heat down to medium and allow the vegetables to sweat for 15 minutes. Once the vegetables are tender and opaque, add the garlic and sweat for an additional 5 minutes. 

Deglaze the pan with the worcestershire sauce and pureed tomatoes. Add the herbs and seasonings and allow the mixture to cook down until it is somewhat thick, about 10-12 minutes. Add the chopped shrimp to the mixture, stirring to combine and allow shrimp to cook through. Once shrimp is cooked, turn heat off and set aside.

To make the halibut:

Salt the halibut filets and allow to stand for 5 minutes. Heat a large saute pan to medium-high. Once the pan is hot, generously coat halibut with blackened seasoning and place into the saute pan. Allow the halibut to cook on the first side for 5-7 minutes. Flip halibut over and continue to cook for another 5 minutes or until the halibut is firm to the touch. 

Serve halibut with buttered white rice and top filet with a generous portion of the Creole shrimp topping.