Recipe developed by Natalie Janicka.
Yields 4 portions.
4 sablefish portions, 6 oz each
1 tablespoon kosher salt
½ teaspoon black pepper
2 tablespoons olive oil
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
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.
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.