The Fourth of July is over – and we grilled until we could grill no longer! We cooked up lots of grass fed skirt steaks and flipped burgers until the cows came home (no pun intended). Now that we’ve grilled just about every piece of meat we could get our hands on, it’s time to change it up with a little bit of Alaskan seafood
We love the simplicity of this meal. The quality of the ingredients is what really allows this dish to shine. Our tomatoes from our farmshare and the bright, tangy basil pair perfectly with the full, buttery taste of the sablefish.
2 Beetnik Wild Caught Alaskan Sablefish filets
- 1 tbsp tomato paste
- 1 clove minced garlic
- 1 tbsp olive oil
- 1 cup cup diced tomatoes
- 1-2 tbsp of finely diced basil
- 3 tbsp olive oil
- 1 tbsp sherry vinegar
Our tomato confit will take the most time, but very hands-off, as it’s best when left alone to simmer.
Like we demonstrated last week, we need to blanche and peel the tomatoes so that we can remove the skin easily. First, take your pairing knife and cut an “X” shape on the bottom of the tomato. Prepare a pot full of boiling water and a large bowl filled with ice water. Drop the tomatoes gently into the boiling water for 20-40 seconds. We cut the X’s on bottom of the tomatoes so that we can tell when to remove them from the boiling water. Once the edges begin to lift at the X edges, you’ll know it’s time to remove them from the boiling pot and into the ice water. Peel the tomatoes and separate one cup from the batch.
Dice the cup of tomatoes and add it to a medium size pot. Add garlic, the tomato paste, salt and pepper and stir. Simmer on a low temperature for a about an hour.
Next, prepare your basil vinaigrette. Combine the basil, olive oil and sherry vinegar and blend until smooth. Set aside.
Place the rest of the undiced tomatoes on the grill and and char lightly.
Season the sablefish with salt and pepper. Turn the sablefish skin side up and score the skin. To score the skin is to tenderize the flesh of the fish by making a number of diagonal cuts across the surface. It will stop the skin from contracting.
Heat olive oil or grape seed oil in a pan on high heat. Place the fish skin down and lower the heat to medium. When the fish looks about 2/3 finished, turn it and let cook for about a minute longer.