Sablefish Rigatoni

Recipe by Chef John Wahlke

Sablefish Rigatoni

6 T Olive oil

1 C whole cherry tomatoes

1 C diced onions

1/2 C cremini mushrooms, sliced

1t salt, more to taste

4 cloves garlic, roasted

1 pinch red chili flake

1 28oz can crushed tomatoes

1/2 C water

8oz rigatoni

4 fresh basil leaves, sliced thin

4T cold butter, cubed

Sablefish filet

Grana Padano, grated

Heat 2T oil in sauté pan over med heat. Salt skin side of filet and add to hot pan. Press lightly into oil. Once skin becomes crispy and lightly browned, flip and cook through, about 5 minutes. Remove from heat and let rest.

Heat 2 T oil in sauce pan over med hight heat. Add cherry tomatoes and let cook until blistered and skin begins to peel. Remove from pan and set aside.

Add 2 T oil back to sauce pan and heat on med high heat. Add mushrooms and onions and cook until mushrooms begin to carmelize. Add salt and roasted garlic. Add red pepper flake. Add crushed tomatoes and water and bring to simmer. Reduce for about 30 minutes. While reducing, cook pasta to al dente. Once reduced, add half the basil and chees to sauce, stir in the butter. Add drained pasta to the sauce and stir until pasted is coated.

Plate in shallow bowl, add fish, blistered cherry tomatoes, and remaining basil and more cheese to garnish