Pan-seared sablefish with Canadian Geoduck grape tomato confit

Created by: Stephen Wong
  • Grape tomato confit ingredients
  • 2 cups grape tomato confit (1 dry pint box)
  • 1 dry pint box grape tomatoes
  • 1 1/2 cups extra virgin olive oil
  • 2 sprigs fresh rosemary and thyme
  • 2 cloves garlic, smashed
  • Salt and pepper to taste
  • Ingredients
  • 12 oz sablefish fillets, skin on, cut into 3oz portions
  • 1 Tbsp extra virgin olive oil
  • 2 tsp balsamic vinegar
  • 5 or 6 fresh basil leaves, rolled and cut into thin strips
  • 1 Tbsp butter
  • 4 oz Geoduck from Canada siphon meat, thinly sliced
  • Pinch of bacon salt (optional)

Preparation method:

Grape Tomato Confit: Heat oven to 250°F/120°C. Put grape tomatoes in a skillet or a baking pan large enough to hold them in a single layer. Pour oil over the tomatoes to cover. Add garlic cloves and rosemary and thyme sprigs. Season with salt and a few coarsely ground black peppercorns. Roast, uncovered, until the skins on the tomatoes begin to wrinkle, about 1 ½ hours. Remove the tomatoes from the oven and allow to cool. Discard garlic and herb sprigs. Transfer to a container, cover and refrigerate. Bring back to room temperature and strain to separate tomatoes from the oil before use. Retain the oil for further use. To Assemble: Heat oven to 400°F/200°C. Season sablefish fillets with salt and let stand for 10 minutes. Rinse and pat dry with paper towels. Heat oil in a non-stick oven proof skillet over medium high heat. Sear sablefish fillets, skin-side down first, until golden, about 1 minute on each side. Place in oven to finish cooking, about 3 minutes. Transfer to warmed plates. In a mixing bowl, toss together confit tomatoes, balsamic vinegar, basil and 1 Tbsp/15mL of the oil from the tomato confit. In another pan, over medium high heat, melt butter. Add geoduck slices and stir to cook quickly, about 30 seconds. Add tomato mixture and toss to warm briefly. Spoon mixture over sablefish and sprinkle each portion with a little bacon salt or good quality artisan salt. Serve with steamed rice and Japanese pickles on the side.