Sautéed Rockfish with creamy polenta, slow-roasted tomatoes and cipollini onions with smoky fennel sauce. (“Alaska's Wild Gourmet” photo)
April 06, 2016
By Bradley Ewing, “Alaska's Wild Gourmet”
Print Recipe
This delicious rockfish recipe was featured on Alaska’s Wild Gourmet . Check here for air dates and times.
Roasted Tomatoes and Cipollini Onions Makes 4 servings
Total Time: 1 hour 15 minutes
Ingredients:
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1 pound of cipollini onions, peeled 1 pound of Roma tomatoes cored and sliced into ½-inch round discs 1/4 cup of olive oil 1/2 tablespoon of sea salt 1 clove of garlic, minced Directions:
Pre-heat oven to 375 degrees In a bowl, toss tomatoes and cipollini with olive oil, garlic and basil Spread tomatoes and onions evenly on baking sheet Season with sea salt Roast for 45 minutes, stirring every 15 minutes to ensure even browning Remove and let cool
Creamy Polenta Yield: 4 Servings
Cook Time: 45 minutes
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Total Time: 1 hour
Ingredients:
4 cups of water 4 cups of milk 3 tablespoons of butter 2 teaspoons of salt 2 cups of polenta 1/2 cup of Parmigiano-Reggiano Directions:
In saucepan, bring water and milk to a boil Using a whisk, slowly add salt and polenta, whisking constantly for 3 to 4 minutes; make sure to smooth out any lumps Simmer for 45 minutes, partially covered, stirring every 10 minutes When mixture is thick and smooth, add cheese, and stir until incorporated Adjust salt and add milk to get desired seasoning and thickness
Sautéed Rockfish Yield: 4 Servings
Cook Time: 4 to 6 minutes
Total Time: 10 minutes
Ingredients:
24 ounces of rockfish filets 1/2 teaspoon of sea salt 1/4 teaspoon of crushed black pepper 1/4 teaspoon of olive oil Directions:
Heat a non-stick skillet over medium-high heat Add oil to pan and coat the bottom Season fish on both sides with salt and pepper Add fish to pan and cook about 2 to 3 minutes on each side, until fish flakes easily.
Smoky Fennel Sauce Yield: about 1 cup
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
1 medium-size fennel bulb, green fronds cut off 1/4 teaspoon of olive oil 1/4 teaspoon salt 1/4 teaspoon of smoked paprika 1/4 cup of chicken stock 2 tablespoons of butter Directions:
Cut fennel into ½-inch discs and rub all sides with olive oil Heat grill to medium-high Grill fennel on each side 5 minutes, going for good grill marks Remove from grill and put in blender with salt, paprika and stock Blend until very smooth Place blended mixture in a small saucepan and cook until reduced to nape Turn off heat and stir in 2 tablespoons of butter
