I love this recipe! I bought a few pieces of FAS (frozen at sea) sablefish and have one thawing in the fridge for a quick dinner tonight, before heading over to OceanWise’s ‘Toast to the Coast” at the Vancouver Aquarium. See you there?
Merluzzo Alla Crosta (Pistachio-crusted sablefish with roasted red pepper sauce)
Rob Parrott, Mangia E Bevi Ristorante, West Vancouver, BC
Serves 4
Roasted red pepper sauce
2 Tbsp (30 mL) butter
½ onion, diced
4 red peppers, roasted and peeled
2 cups (500 mL) chicken stock
2 cups(500 mL) whipping cream
2 Tbsp(30 mL) honey
2 Tbsp (30 mL) fresh basil chopped
to taste salt and pepper
Sablefish
Four 6 oz (175 g) sable fish fillets
to taste salt and pepper
2 tsp (10 mL) minced garlic
1 Tbsp (15 mL) olive oil
1 cup (250 mL) ground pistachios
Preheat the oven to 400° F (200° C).
For the sauce, heat the butter in a medium pot and sauté the onions over medium-high heat for 2 minutes. Add roasted peppers and sauté for another 3 minutes. Add the chicken stock and reduce by half. Add cream and honey and further reduce to a sauce consistency. Purée the sauce in a food processor or blender until smooth and transfer back to the pot. Add basil, salt and pepper. Keep warm while the sablefish cooks.
Season the sablefish with salt and pepper, garlic and olive oil. Roll them in ground pistachios. Bake in the oven for 10 minutes.
Pool the sauce into the middle of individual plates and place the sablefish fillets on top.