Ease of preparation rating: Easy.
Yield: 4 servings.
Fennel and Root Beer Marinated Sablefish
Ingredients:
2 teaspoons (10ml) fennel seeds
2 cinnamon sticks
1 cup (240ml) fennel, sliced
1 can of Root Beer
2 tablespoons (30ml) canola oil
4 fillets of sablefish (5 ounces each or 150 grams each)
Method:
Heat a frying pan over medium-high heat.
Add fennel seeds and toast for 4-5 minutes.
Add oil and fresh fennel, and cook for 2-3 minutes.
Add cinnamon stick, and deglaze with root beer.
Bring to a boil and simmer for 4-5 minutes, until the fennel is soft.
Remove from heat and put in refrigerator to cool.
Place sablefish fillets in a plastic with the root beer and fennel marinade. Marinate for 1-2 hours.
Preheat oven to 400oF (205oC).
Remove sablefish fillets from bag and place on a baking tray with parchment paper.
Bake fish for 8-10 minutes, or until the edges of the fish have started to char.
Remove from oven, and serve hot.
Shitake ‘Bacon’
Ingredients:
2 cups (490ml) Shitake mushrooms, stems removed and very thinly sliced
Canola oil, for frying
Salt
Method:
Heat frying oil to 375oF (190oC).
Deep-fry slices of shitake mushrooms for 6-8 minutes, or until crispy and golden brown.
Remove mushrooms from oil using a slotted spoon, and place on a paper towel to drain excess liquid.
Season with salt.
Serve over the Fennel and Root Beer Marinated Sablefish.
*Serve with Creamy Bok Choy. See recipe.
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