Sablefish with Tomato Confit, Green Beans & Organic Brown Rice

Posted On: October 26, 2014

Our buttery Sablefish feels right at home between the delightfully tangy tomato confit and steamed green beans. There’s something about the perky flavor of tomato that pairs perfectly with this white fish- and who doesn’t love the satisfying crunch of  green beans?


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.

Tomato Confit

Like we demonstrated before, 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.



Green Beans

These green beans were steamed very quickly in a microwave. Place the beans in a bowl and add a bit of water to the bottom. Cover the beans with a lid (avoid plastic wrap) and cook for 1 minute. Test the beans and then repeat the process every 25 seconds until they are to your liking. Season with salt and pepper.

Brown Rice

For every cup of brown rice you will need two cups of water. Place your rice and water into a small pot and boil over med-high heat. Once it boils, reduce to medium low and cover. Let it simmer until the liquid is absorbed and the rice feels soft and tender. Once it is ready, set the pot aside for 5-10 minutes and then fluff with a fork. Salt and pepper to taste.

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