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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. 

North West-Coast Cioppino

North West-Coast Cioppino

Recipe developed by Natalie Janicka. 

Yields 6 portions.

Ingredients:

2 lbs. King crab (other varieties will work)

1 ½  lb Sablefish

¾  lb AK shrimp (Spots or Side Stripes)

½  lb Littlenecks clams (other varieties will work)

3 tablespoons mild olive oil

2 cups yellow onion, julienned

¾  cup red peppers, julienned

3 tablespoons garlic, minced

2 tablespoons tomato paste

½  teaspoon crushed red pepper flakes

2 cups dry white wine (preferably sauvignon blanc)

1 teaspoon dried thyme

2 tablespoon kosher salt

1 28 oz can tomatoes (good quality San Marzano are best), pureed

4 cups seafood stock

1/4 cup basil, chiffonade

2 tablespoons parsley, chopped

2 tablespoons chives, minced (reserve for garnish)

1 orange, juiced

Prepare your seafood:

  • Clean your crab and break the large legs down into 2-3" pieces using a chef's knife. Using a pair of scissors or kitchen shears, cut the shells lengthwise so the meat will be more easily removed from the shell once the crab has been added to the cioppino base.
  • Rinse the clams in cold running water for at least 5 minutes to remove any sand from the clams. 
  • Peel the shells off the body of the shrimp (saving the shells for stock, if desired) while leaving the tails on.
  • Remove the skins from the fish fillet by running your knife between the meat and the skin. Then cut into 2-3 oz pieces, roughly 2"x2" squares.
  • Reserve seafood in the refrigerator until needed.

Start the cioppino base:

Heat a heavy bottom stock pot over med. high heat. Once the pan is hot, add oil and onions. Saute for 2-3 minutes then add the minced garlic. Stir and cook for an additional 2-3 minutes.

Add the red peppers. Allow to continue cooking, stirring occasionally for 10 minutes. 

Add tomato paste, crushed red pepper and thyme and stir. Cook down until the tomato paste has had a chance to cook down for 3-4 minutes. Deglaze with wine, making sure to scrape the bottom of the pan to release any brown bits. Allow to reduce by half; this takes roughly 15 minutes.

Add pureed tomatoes, seafood stock and allow the sauce to come to a boil, then cover with a lid and reduce heat to medium. Allow a low boil for 15-20 minutes, stirring occasionally. Then reduce heat to a simmer (medium-low heat) for 35-40 minutes, while stirring periodically. The cioppino base is ready for the addition of herbs and seafood once the volume of liquid has reduced by a third.

At this point, turn the base back up to medium high heat. Add the salt and the clams.  Cover the pot again and allow clams to cook for 2-3 minutes. Stir gently and then add the crab and sablefish pieces, covering the pot again for an additional 4-5 minutes.

Once the fish is almost cooked through and the crab is warm, carefully stir the mixture and add the herbs and the shrimp. Allow to cook until the shrimp is cooked through, roughly 5 minutes.

Take the pot off of the heat and add the orange juice. Gently stir the juice into the fish and cooking liquid.

Serve with hearty bread.