Tuesday, July 30, 2013

Sablefish with Tomatoes, Olives, and Pine Nuts

From Wikipedia:
The sablefish, Anoplopoma fimbria, is one of two members of the fish family Anoplopomatidae and the only species in the Anoplopoma genus. In English, common names for it include sable (USA), black cod (USA, UK, Canada), blue cod (UK), bluefish (UK), candlefish (UK), coal cod (UK), coalfish (Canada), beshow and skil(fish) (Canada).

From all of the dinners we've made from the Siren SeaSA drops over the past year, I think this one turned out to be the best yet, partly from the fish, partly from using this great recipe (found on the Fine Cooking site), and partly because I pulled off the recipe so well.

fresh thyme in flower

garden Sun Gold tomatoes

Thyme, garlic, olives

The star of the show

tomatoes cooking down

toasting the pine nuts

1 tablespoon extra-virgin olive oil
3 medium cloves garlic, chopped
1/2 cup dry white wine
3 cups cherry or grape tomatoes, halved
1-1/2 cups chicken broth
1/2 cup pitted black olives
4 skinless sablefish (black cod) fillets
sal, fresh cracked black pepper
1 tablespoon chopped fresh thyme
2/3 cup pine nuts, toasted

Heat the oil in a 12-inch skillet over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the wine and let simmer until reduced by half, about 2 minutes. Add the tomatoes, broth, and olives. Bring to a simmer and cook, stirring occasionally, until the tomatoes begin to break down, about 8-10 minutes.

Season the fillets with salt and pepper. Stir the chopped thyme into the sauce. Bury the fish into the sauce, return to a simmer, cover, then reduce the heat to low. Cook until the fish is just cooked through and begins to flake, about 4 minutes. Move the fish and sauce to a serving dish and top with the pine nuts. Season with salt and pepper. Spoon the sauce over the fish and serve.

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