A runner-up recipe by Peter McCarthy from our 2020 recipe contest! Other mushroom or tomato species may be substituted for the chanterelles and sugar suns, but freshness is critical. The dish is best made in mid to late summer during the mushroom foraging season and when tomatoes are at their peak.
Ingredients
Tomato Saffron Broth
Olive oil
1 large garlic clove, minced
1 medium shallot, finely chopped
5-6 Roma or San Marzano tomatoes (about 1 1/4 pounds), halved
1 pinch saffron (about 1/2 teaspoon)
Softened Tomatoes and Mushrooms
1 medium shallot, finely chopped
1 cup trimmed and thickly slices chanterelle mushrooms, see note
1 cup fresh sun sugar or other cherry tomatoes
Seared Sablefish
1 (6 ounce) center-cut sablefish fillet Available in Our Premium Seafood Subscription Box
1 teaspoon unsalted butter
1/2 cup arugula microgreens (optional for garnish)
1/2 fresh lemon
Kosher salt and fresh ground black pepper
Directions
TOMATO SAFFRON BROTH:
In a medium heavy-bottomed saucepan, heat 2 tablespoons olive oil over medium-high heat until shimmering. Add the garlic and shallot. Season generously with salt and pepper and cook, stirring occasionally until softened and fragrant, 2 to 3 minutes.
Add the halved tomatoes, reduce heat to medium, and cook until softened, gently crushing with a wooden spoon occasionally.
Over low heat, add saffron and very gently simmer until the tomatoes are very soft and have released 3/4 to 1 cup of clear liquid, about 20 minutes. Strain the liquid into a heatproof measuring cup, pressing gently on the tomatoes. Add water as needed to yield 3/4 cup. Return the liquid to the saucepan, cover and keep warm.
SOFTENED TOMATOES AND MUSHROOMS
In a medium heavy-bottomed sauté pan, heat 2 tablespoons olive oil over medium-high heat until shimmering. Add shallot. Season with salt and pepper and cook, stirring occasionally until softened and fragrant, 2 to 3 minutes.
Reduce heat to medium-low and add mushrooms and tomatoes. Season with salt and pepper. Slowly cook until mushrooms begin to soften and the tomatoes begin to burst, 5 to 7 minutes.
Cover and keep warm over very low heat while you prepare the fish.
SEARED SABLEFISH
Drizzle sablefish with olive oil and season all over with salt and pepper. Heat 1 tablespoon olive oil in a medium nonstick skillet on medium-high heat until shimmering.
Add the fish skin-side down and press gently with a spatula or fish turner for about 30 seconds. Add the butter and cook until skin is crisp, 2 to 3 minutes.
Flip the fish and cook, basting with the butter until the flesh-side is golden, 2 to 3 minutes for gently flaking fish.
Transfer to a paper towel lined plate, skin-side up.
PLATE
Spoon the softened tomatoes and mushrooms into a shallow soup bowl. Add the tomato-saffron broth to the bowl and top with the sablefish, skin-side up. Garnish with arugula and serve with lemon wedges for squeezing over. Enjoy!
Note: Be sure to wash and dry chanterelles very well. Shiitake, cremini, maitake, or oyster mushrooms are great alternatives.
