Skip to main content Skip to main content

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

Ingredients:


  • 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

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

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Recommended Articles

Recent Videos

Magazine Cover

GET THE MAGAZINE Subscribe & Save

Digital Now Included!

SUBSCRIBE NOW

Give a Gift   |   Subscriber Services

PREVIEW THIS MONTH'S ISSUE

Buy Digital Single Issues

Don't miss an issue.
Buy single digital issue for your phone or tablet.

Buy Single Digital Issue on the Game & Fish App

Other Magazines

See All Other Magazines

Special Interest Magazines

See All Special Interest Magazines

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Get the top Game & Fish stories delivered right to your inbox every week.

Phone Icon

Get Digital Access.

All Game & Fish subscribers now have digital access to their magazine content. This means you have the option to read your magazine on most popular phones and tablets.

To get started, click the link below to visit mymagnow.com and learn how to access your digital magazine.

Get Digital Access

Not a Subscriber?
Subscribe Now