Sablefish Recipe

All sources of sablefish from the US and Canada are
“Best Choice” or “Good Alternative”
Sablefish
with Tomato-Fennel Ragout
Make sustainable seafood a healthy part of your diet.
Sablefish with Tomato-Fennel Ragout
Recipe & Photo credit: JulieDaniluk.com
Sablefish
Ingredients:
Directions:
Sablefish fillets approx. 1 per person
4 tbsp
pesto (preferably nut and dairy free)
1/4 tsp
fresh thyme
6
cloves garlic, smashed
1/3 tsp
pink rock salt
1. Preheat oven to 350°F
2. Coat fish with pesto, thyme and garlic.
Bake for 14 minutes. When fish is
cooked through, serve on a platter with
Tomato-Fennel Ragout.
At The Big Carrot we do not carry any
seafood ranked as AVOID by SeaChoice,
so every seafood choice is a
sustainable one.
Find frozen and fresh sablefish at
The Big Carrot. Frozen sablefish will
keep in the freezer for 3-4 months.
Tomato Fennel Ragout:
Ingredients:
Directions:
1 tbsp
1 cup
1 bulb
2
4 cups
1. Over medium heat in a large sauté pan, add olive oil and sauté red onion
until translucent, approximately 5 minutes.
2. Add fennel and garlic and sauté for 5 minutes. Add tomatoes and season
with salt. Tie basil and thyme together with kitchen string and throw into
pan. Cook for 15 to 20 minutes on medium-low heat until mixture has
thickened.
3. Add vinegar and broth and cook for another 10 minutes.
Remove herb stems. Check for seasoning and adjust to taste.
1 sprig
1 sprig
1 tsp
1/2 cup
extra-virgin olive oil
chopped red onion
fennel, trimmed, cored and chopped
cloves garlic, minced
chopped Roma tomatoes
pink rock salt (to taste)
fresh basil
fresh thyme
apple cider vinegar
fish or chicken broth