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Alaska's Wild Gourmet: Sautéed Rockfish

With creamy polenta, slow-roasted tomatoes and cipollini onions with smoky fennel sauce

Alaska's Wild Gourmet: Sautéed Rockfish
Sautéed Rockfish with creamy polenta, slow-roasted tomatoes and cipollini onions with smoky fennel sauce. (“Alaska's Wild Gourmet” photo)
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


  • 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


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

Total Time: 1 hour


  • 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


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


  • 24 ounces of rockfish filets
  • 1/2 teaspoon of sea salt
  • 1/4 teaspoon of crushed black pepper
  • 1/4 teaspoon of olive oil


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


  • 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


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

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