Information
30min
25min
2
This dish is perfect year-round, adjust the vegetables to what is in season near you. Zucchini and and young radishes are ideal the summer, winter squashes and beets are hearty vegetables that work great in the colder months.
Ingredients
- 1 pound coho fillet, pin bones removed
- 1 tablespoon dijon mustard
- 2 teaspoons dried dill
- Lemon wedges, for serving
Directions
In a medium saucepan, heat 2 tablespoons of oil over medium-high heat until shimmering. Add the garlic and cook, stirring, until fragrant and golden, about 1 minute. Using a slotted spoon, remove the garlic clove from the pan and transfer it to a small bowl.
Add the onion and fennel seeds (if using) to the pan and cook, stirring occasionally, until the onion is softened and lightly browned, about 4 minutes. Add the tomato sauce and clam juice and bring to a boil. Season lightly with salt and pepper and cook until slightly reduced, about 5 minutes.
Drew Terhaar
Drew grew up in the suburbs of Chicago. When, in 2011, a friend of his returned from a summer of deckhanding in Sitka, Drew thought to himself, “I can do that.” Despite his lack of experience, he let his sense of adventure and his eagerness to learn more about Southeast Alaska’s fisheries guide him. He bought himself a plane ticket and walked around the docks of Sitka until he found himself a spot on a crew. The next year, he bought his own boat!
