Seaside Resort Menu: Steamed Sablefish with Squash-Fennel Bulb Purée and Roasted Beets

Sablefish, or black cod, is common in Vancouver Island waters, but you may substitute any flaky fish, including halibut, salmon, or snapper.


| January/February 2006


Steamed Sablefish with Squash-fennel Bulb Purée and Roasted Beets
Serves 4

Sablefish, or black cod, is common in Vancouver Island waters, but you may substitute any flaky fish, including halibut, salmon, or snapper. (Choose a species that’s sustainably fished. British Columbia sablefish populations are abundant and fisheries are well managed.) High-protein, low-fat fish is rich in omega-3 fatty acids, which help maintain cardiovascular health.

4 medium-size beets (2-inch diameter), skin on
1 cup coarse salt, for roasting beets
4 five-ounce filets of sablefish, skin on
1 cup Hubbard or banana squash, peeled and grated
1/4 cup yellow onion, diced small
1 clove garlic, sliced thin
1/4 cup fennel bulb, chopped coarse
2 1/2 cups low-fat vegetable stock
2 teaspoons basil, chopped coarse butter (about 2 tablespoons for pie plate)

1. Preheat oven to 350 degrees.

2. Place whole beets on a bed of salt in a pie plate and place in the oven to roast for 1 hour.

3. While the beets are roasting, begin the purée. Place squash, onion, garlic, fennel bulb, vegetable stock, and basil in a pot and simmer for 20 minutes. Remove from the stove, let cool for 10 minutes, then purée in a blender for 3 minutes on high speed. Return purée to pot and reheat.





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