At Rosalie Italian Soul in Houston, chef Chris Cosentino makes this variation on his family recipe, for which they typically used chicken thighs. He selected Alaska sable for its sustainability as well as its high fat content, “which adds a depth of flavor and makes it a little more forgiving in the cooking process,” he said. “Alaska sablefish season opens in March, which makes this a perfect dish to add into rotation for the spring menu.”
He makes a sauce by sautéing blanched fennel, garlic, and red onion in olive oil, followed by red pepper flakes, which he deglazes with red wine, reduces by ¾, and then adds roasted tomato purée and fish stock and as it simmers he adds sable fillets seasoned with salt and pepper, along with cracked Castelvetrano olives, parsley, oregano, and basil. That all cooks for five minutes and then is plated over polenta cooked with water, milk, and butter and seasoned with salt, pepper, and Parmesan cheese. It’s garnished with fennel fronds.