Enjoy this recipe from member Carissa Remitz, a 2019 Member Recipe Contest finalist.
1 sablefish fillet
1 teaspoon ground turmeric
16 cherry tomatoes
2 dozen Castelvetrano olives, pitted and smashed lightly with the side of a chefs' knife
1 tablespoon capers, rinsed
1 tablespoon Italian parsley, chopped
1 tablespoon lemon juice, approx. ½ lemon, squeezed
1 tablespoon olive oil
Salt and pepper, to taste
1 cup jasmine rice
1 tablespoon butter
1-2 teaspoons caraway seeds
Combine the rice with 1¾ cup water, the butter, and caraway seeds. Bring to a boil, and boil until most of the moisture has evaporated. Cover, and simmer for 20 minutes.
Heat non-stick sauté pan to medium-high, then add 1 tbsp olive oil. Drizzle sablefish with olive oil and lightly rub into the flesh; salt and pepper to taste the flesh and skin, then coat the flesh with turmeric (it’s not necessary to put turmeric on the skin).
Carefully place the sablefish into your pan, skin side down.
Flip once the flesh above the skin starts to turn more white/cooked, then add the tomatoes, olives, and capers to the pan.
Once the sablefish is cooked to preference, add parsley and lemon juice to the pan, and mix with the tomatoes, capers, and olives. Salt and pepper to taste.
PLATE + SERVE
Flip the sablefish onto a plate carefully with a spatula and pour the remaining ingredients onto the fish.