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SERVES 4-6
1 (2-pound) sable fish (black cod) fillet, trimmed and cleaned
1/4 cup Blackening Seasoning, recipe below
6 tablespoons canola oil
Farro Risotto, recipe below
Citrus Beurre Blanc, recipe below
Smoked Tomatoes, recipe below
Farro Risotto
3 tablespoons canola oil
1 (14-ounce) package Farro
1 medium onion, roughly chopped
4 cups chicken or vegetable stock
1 teaspoon kosher salt
1 bunch kale, ribs and stems removed, leaves coarsely chopped
1 cup mascarpone cheese
Citrus Buerre Blanc
1 cup heavy cream
1/2 pound (2 sticks), unsalted butter, chilled and cut into small cubes
Zest and juice of 1 lemon
Zest and juice of 1 lime
Zest and juice of 1 orange
2 teaspoons kosher salt
Smoked Tomatoes
1 (1-pint) package grape or cherry tomatoes, about 10 ounces
1 cup hickory wood chips
1 tin pie pan or 1 piece of aluminum foil folded into a 5-inch square
Place fish onto paper towels and allow to dry for 20 minutes. Drying the fish helps to create a better crust. Generously season both sides of the fish with Blackening Seasoning (recipe below).
Heat a large cast iron or heavy bottomed skillet over high heat until very hot and just starting to smoke, about 5 minutes. Add oil and carefully place fish into pan; cook for about 5 minutes per side, or until cooked to desired doneness.
Place Farro Risotto (recipe below) in the center of 4 to 6 dinner plates. Place a portion of fish on top of risotto. Top each with Citrus Buerre Blanc (recipe below), and garnish with Smoked Tomatoes (recipe below).
Farro Risotto
Heat oil in a medium saucepot over medium heat. Stir in farro and onion, stir for 4 to 5 minutes or until onion is translucent and farro is lightly toasted. Add stock and salt; bring to a boil. Reduce heat, cover and simmer for 20 minutes or until tender.
Place a strainer over a bowl and strain farro, reserving 1 cup of liquid. Place farro back into the pot; add kale, mascarpone, and 1/2 cup of reserved liquid. Stir until kale is wilted and tender, about 3 minutes. Add remaining liquid as needed if risotto is too thick.
Citrus Buerre Blanc
Heat cream in a small saucepan over low heat for 30 minutes or until reduced by half. Add lemon, lime, and orange zest; continue simmering for 2 minutes. Slowly whisk in butter a few pieces at a time, letting melt before each new addition. Add salt and citrus juices to taste.
Smoked Tomatoes
Slice tomatoes in half. Place on the top rack of a grill or smoker. Place wood chips into pie pan or onto foil. Light the chips with a torch or lighter until burning, blow out the fire, and place under the tomatoes. Close grill lid or door, let sit 10 minutes. Relight and extinguish the chips 3 more times letting tomatoes smoke 10 minutes each time.
