by Kinsey Brown

Sablefish Stuffed Peppers

by Kinsey Brown

Co-Chair, Alaska Marine Conservation Council

If you're looking for a fresh way to make the most out of one piece of fish, these Sablefish stuffed peppers in garlic sauce use only one portion of fish to make a family sized meal! Rich, buttery wild Alaskan sablefish (also known as black cod) pairs beautifully with smoky roasted peppers, sweet corn, savory sausage, and a deeply flavorful roasted garlic tomato sauce. Every bite is hearty enough for a main course while still letting the delicate flavor of the fish shine.

This recipe was inspired by the bold flavors of Mexican cooking but highlights one of Alaska's most prized seafood species. Roasting the tomatoes, garlic, onions, and peppers creates a naturally sweet, smoky sauce that brings everything together without overpowering the sablefish. Topped with salty cotija cheese and crunchy pumpkin seeds, these stuffed peppers are as beautiful to serve as they are satisfying to eat. Serves well over quinoa or rice.

Ingredients

Serves: 4

Ingredients

1 lb wild Alaskan Sablefish, skin removed

Four large Anaheim peppers

Taco seasoning

1 Can corn

¼ Cup diced red yellow onion

1 Cup cooked pork sausage

2 Tbs pumpkin seeds

Cotija cheese

Sauce:

5 Roma tomatoes

½ Red onion

1 Bell pepper

1 head of garlic

INSTRUCTIONS

Begin by making the garlic tomato sauce. Quarter the tomatoes and cut the top of the head of garlic to roast. Spread the tomatoes, sliced onion, chopped bell pepper, and garlic bulb onto a parchment lined baking sheet and drizzle with olive oil and salt. Roast for 15 mins at 400 or until tomatoes begin to blacken at edges. Remove and allow to cool. Squeeze the garlic cloves and discard the peels. Add all roasted ingredients to a blender and pulse until creamy. Add this sauce to the bottom of your roasting pan and save some for topping the peppers.

For the stuffed peppers, cook the sausage, onion, and corn together until well browned on high heat. Slice the peppers length wise and remove veins and seeds. Cut the sablefish fillet into eight thin, equally sized, strips and season well with taco mix seasoning. Stuff one spoonful of the corn mixture into the bottom of the pepper and top with a strip of fish. Place into the roasting pan on top of the sauce. Repeat until the pan is full. Spread any remaining corn mixture and sauce on top of the peppers. Top with desired amount of cotija cheese and pumpkin seeds. Bake in the oven at 380 for 30 minutes, finish under the broiler on low for crispy edges.

If you try this recipe, we'd love to see it! Tag us on socials @alaskafreshseafood