Alaskan Sablefish with Roasted Peppers and White Beans
Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes
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
- 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.
- 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.
- Preheat oven to 450°F.
- 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.
- 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.
- 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.
- Add roasted peppers and anchovies, if using, and sauté for 2 minutes more.
- Add white wine, bring to a boil, and cook until reduced by half.
- 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.
- 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.