Pan-Seared White Fish, Roasted Pepper and Sage Sauce, Braised Vegetables
  • Cooking Time: 30
  • Servings: 1-2
  • Preparation Time: 15
  • white fish filet
  • salt and pepper
  • vegetable oil
  • ground corriander
  • Sauce:
  • 2 tbsp butter
  • half onion chopped
  • 1 tbsp wine wine vinegar
  • 2 red bell peppers
  • 1 clove garlic
  • 2 tbsp white flour
  • 1 cup chicken stock
  • 1 tbsp worchestershire sauce
  • 1 tbsp lemon juice
  • 1 sprig of sage
  • 1/4 cup sweet cream
  • 1 dash cayenne
  • 1 dash smoked paprika
  • salt and pepper
  • Vegetables:
  • 1 large zucchini
  • 3 parsnips
  • 2 large carrots
  • 3 tbsp balsamic vinegar
  • 1/4 cup chicken stock
  • 1/4 cup white wine
  • salt and pepper
  • 2 tbsp vegetable oil
  1. Sauce:
  2. roast red peppers in oven for 15 mins at 400 degrees
  3. add chopped onions to a medium-heat skillet with all of butter
  4. add all flour slowly, add salt and pepper to taste
  5. heat until rue is light brown, and onions are transparent
  6. add stock, vinegar, sage, roasted peppers, and crushed garlic clove
  7. reduce by half
  8. strain out peppers, onions, garlic, and sage
  9. lower heat to low
  10. add cream, paprika, cayenne, lemon juice, and worchestershire sauce
  11. allow 5 mins for flavors to meld together
  12. keep heated over low heat
  13. fish:
  14. season filets with salt, pepper, and corriander
  15. heat skillet with oil on high
  16. sear fillets for 5 mins each side, without disturbing
  17. add fillets to sauce over low heat, and cover until serving
  18. vegetables:
  19. julienne carrots, zucchini, and parsnips
  20. coat in balsamic vinegar, salt and pepper
  21. heat pan to high with vegetable oil
  22. add vegetables, and let caramelize, mixing occassionally
  23. after 10 minutes add stock and white wine
  24. lower heat to medium, reduce by half
  25. remove vegetables
  26. Serve with sauce coating the filets, and fresh sage
I think of the summer I spent traveling the coast of central Chile. I think of the intense sensations I would feel on my morning walks down the beach. The smell of ocean air the surrounded me. The feel of the crisp breeze against my skin. The sound of gulls cawing, and the fishboats' bells ringing as they come into shore from a night of angling. The cool sand under my feet, and the yells from a local market "congrio! congrio!, sole! sole!" I could smell the fresh fish hitting a sizzling skillet over a wood fire. This dish is my dedication to that summer. The whitefish filets are from the northern lake michigan I bought from a local purveyor. The vegetables and herbs are from an organic urban garden in the West Town neighborhood.