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  1. Alaskan Sablefish with Roasted Peppers and White Beans

Alaskan Sablefish with Roasted Peppers and White Beans

This delightful recipe features Alaskan sablefish (also known as butterfish or black cod) - a superbly rich, silky delicacy. Sablefish lives in deep, cold waters, accumulates far more fat – and omega-3 fatty acids – than most other white fish, making it incredibly luscious. Recipe courtesy of Mary Sue Milliken and Susan Feniger, experts in Latin cooking, authors of five cookbooks and stars of Food Network's "Too Hot Tamales” and "Tamales World Tour” series.

Alaskan Sablefish with Roasted Peppers and White Beans

Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes
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Ingredients

  • 4 Vital Choice Alaskan sablefish portions (4 ounces each)
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons plus 1/4 cup Vital Choice organic extra virgin olive oil, divided
  • 1/2 tablespoon minced garlic
  • 1 teaspoon crushed red pepper
  • 1 1/2 cup organic chicken stock, divided
  • 4 Vital Choice anchovy fillets, minced (optional)
  • 1 cup julienned roasted piquillo peppers or red bell peppers
  • 1/2 cup white wine
  • 1/2 bunch flat leaf parsley, roughly chopped
  • 1 1/2 lemons, juiced, divided
  • 2 tablespoons unsalted butter
  • 1 onion, finely chopped
  • 2 cans white beans, drained

Instructions

  1. Make mashed white beans: Heat 1/4 cup olive oil in a sauté pan over medium heat. Add onion and cook until golden, about 10 minutes. Add beans and chicken stock, cover and bring to a boil.
  2. Remove from heat and using the back of a spoon, mash beans to form a chunky mixture. Stir in lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper. Taste and adjust seasonings as necessary. Set aside and keep warm.
  3. Preheat oven to 450°F.
  4. Season sablefish portions with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over high heat. Add fish and sear until browned on both sides, about 1 to 2 minutes per side.
  5. Remove from heat, transfer fish to a baking sheet or pan, and bake in oven for 3 to 5 minutes, cooking just until fish is opaque throughout. Remove from oven and tent with foil until ready to serve.
  6. Meanwhile, heat remaining 2 tablespoons olive oil in same skillet used to brown fish. Add garlic and crushed red pepper and sauté over medium-high heat for 1 to 2 minutes.
  7. Add roasted peppers and anchovies, if using, and sauté for 2 minutes more.
  8. Add white wine, bring to a boil, and cook until reduced by half.
  9. Add chicken stock, parsley, and lemon juice. Bring to a boil, reduce heat, and simmer for 2 minutes. Stir in butter and season with salt and pepper to taste.
  10. To serve, spoon mashed white beans into shallow bowls and top with cooked fish fillets. Spoon roasted pepper sauce over fish and serve immediately, accompanied by crusty bread.
Serves: Serves 4