Alaska Sablefish Cacciatore Recipe

Directions

Make the Polenta

1. In a pot add cold water and polenta together over medium-high heat, stir continuously with a whisk.
2. Once the water has been absorbed, lower the temperature and add the milk. Continue stirring about every 10 minutes until the grains are swollen, tender and taste cooked, about 30-45 minutes.
3. Remove from heat and stir in the butter and parmesan and continue stirring. Salt and pepper to taste.

Prep the Tomatoes and Fennel

1. Blend the tomatoes and their juices in a blender and set aside.
2. Bring a small pot of water to a boil to blanch the fennel. Add a generous pinch of salt.
3. Remove the stem from the fennel bulb (set the fronds aside for garnish). Cut the fennel bulb into 12 wedges. Cut in half from the top, then looking at the core, cut each half into wedges as you would cut an orange.
4. Blanch the fennel wedges in the boiling water for 3-4 minutes. Remove from the water and set aside in a bowl.

Make the Cacciatore

1. Season the skinless sablefish portions with salt and pepper on both sides.

2. Place a sauté pan over medium-high heat and drizzle 5 tablespoons olive oil in the pan.
3. Add the fennel wedges, garlic, and red onion to the pan. Cook for 3 minutes.
4. Add the chili flakes, then deglaze the pan with the red wine and cook until the liquid reduces by ¾.
5. Add the tomatoes and fish stock to the pan and bring to a simmer. Turn the heat down to medium.

6. Place the sablefish portions into the sauce, add the olives and herbs, and simmer gently for about 5 minutes.

Plate and Serve

1. Place ½ cup of polenta on the center of each plate and top with a filet.

2. Spoon the sauce over the fish, drizzle with olive oil, and garnish with a few small pieces of fennel fronds.